Tuesday, 3 July 2012

Baked Eggs and Tomatoes

So this is now officially my summer holiday, and I have time off since finishing placement last Friday. Well, if flat hunting subsequently followed by moving, writing my placement report and starting my dissertation work, as well as trying to get as much overtime at work as possible can be considered time off. But let's be honest, I'd be bored otherwise.

I thought I'd share a recipe I discovered a while back now and have made many times since - it's so easy as it's all made in one pan, can be as filling or as light as you like depending on what you have with it, and it's versatile as to what herbs/spices you fancy throwing in there. And it's vegetarian, so great for sharing amongst a group. 

The main ingredients are eggs, peppers, onions and a tin of tomatoes - I tend to have these in anyway as usually they're the base of almost everything I eat (also on my summer to-do list: try out new foodie things!). Add in a sprinkle of oregano, some paprika, chilli powder, parmesan - whatever you have to hand or are in the mood for. To satisfy meat cravings, fry some bacon pieces or a couple of sausages (skins removed and meat chopped) along with the onions. Chorizo would also be brilliant in this. 

If you're hungry, serve on top of a plate of pasta with garlic bread on the side. To enjoy it for lunch or as a lighter meal, make some couscous and salad to go with it. This would also make a good brunch with some warm, crusty bread. 

Baked Eggs and Tomatoes

Slightly spicy tomatoes are topped with eggs and cheese and baked in the oven - great for serving at any time of the day.
baked eggs & tomatoes

Serves 2


  • 1 onion, sliced
  • 1-2 cloves of garlic, crushed
  • 1 red or yellow pepper, sliced into thin strips
  • 1 400g tin chopped tomatoes
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper powder (to taste)
  • 4 large eggs
  • Parmesan (Optional)
  • 1-2 spring onions, chopped (Optional)
  • Couscous or pasta, to serve
  • Bread, to serve


  1. Preheat the oven to 220C/200C Fan oven.
  2. Heat oil in a large frying pan. Add the onions, garlic and peppers and fry until softened. 
  3. Tip in the tin of of tomatoes and add the oregano, paprika and cayenne (or herbs/spices of your choice to taste).
  4. Bring to the boil then turn the heat down and leave to simmer for about 15 minutes, or until the tomatoes have cooked down and are less watery. 
  5. Crack the eggs into the pan, evenly spacing them out. Sprinkle parmesan over each egg, and extra cayenne pepper if desired. 
  6. Place the pan into the oven on the top shelf (watching out for the handle when you take it out again!)
  7. Bake for around 10 minutes or so, until the eggs are cooked to your liking (I tend to do mine quite well done). A couple of minutes before the eggs are done, sprinkle the spring onion over the whole of the pan.

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