If there’s one thing I don’t eat enough of, it’s eggs. Considering we own three chickens, which produce 2-3 eggs every day, and have done for the past 2-3 years, eggs are rather overlooked on our food eating agenda. This is a shame, since it’s always best to use easily exploitable resources. It would make more economic sense, for us to eat more eggs than we do. The second, and possibly most important, consideration behind this recipe is that I simply don’t eat well enough in the mornings. My breakfast usually consists of some ridiculously over-priced and over-sweet cereal, or nothing at all. Neither of these options are particularly healthy. As such, I want to try and create some new and interesting breakfast dishes, which include egg. This recipe isn’t strictly or explicitly for the breakfasting hour. However, it worked jolly well for me.
The trick with this dish is, as with most other tomato based meals, to cook the tomatoes for a significant period of time. As you’ll see, I cooked mine for around 25 minutes before even putting it in the oven. This does mean that one will have to get up rather early if one wants this for their breakfast. However, let’s face it, it’s going to be more than worth it. Besides, people stay in bed far too long these days. I do hope you all enjoy this post and return tomorrow for my special one-year anniversary post!
Spicy Tomato Baked Eggs
• 4 eggs
• 2 tins of plum tomatoes
• 1 onion, finely chopped
• 1-2 chilis, with or without seeds
• 1 clove of garlic, mashed
• A small handful of coriander, stalks and all
• Olive oil
• Salt and Pepper
1. Fry the onions in a good glug of olive oil. Add the garlic, chilli and cook for two minutes before tipping in the tomatoes. Cook on a relatively high heat for 25 minutes, breaking up the plum tomatoes as you go. Pre-heat the oven to 180C. Season to taste, stir in the finely chopped stalks of coriander and pour into a suitably sized oven dish.
2. Make four little wells in the tomato mixture and crack in the eggs. It doesn’t matter at all if the yolk splits. Sprinkle a little more olive oil over the top and bake until the whites are firm and yolk is how you like it. Garnish with coriander to serve, bread is an optional extra.
Cost: Obviously, the eggs didn’t cost me a dime. However, I can’t assume the same of you, so this dish should set you back roughly £1.60. I shall take this opportunity to gloat and divulge the fact that this dish cost my stingy wallet a mere 80p.
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