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Spicy Tomato Baked Eggs

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

Serves 4

Ingredients:

• 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

Method:

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.

 

132 replies on “Spicy Tomato Baked Eggs”

A lovely dish and we can make it with our own eggs too (she says smugly!). Really reminds me of a Spanish dish we make here called Huevos a la Flamenca – it just has added some peas and slices of jamon and/or chorizo which obviously ups the price (especially outside of Spain) but turns it into a lovely light lunch or supper dish.

Haha, we can be smug together. I’ve seen dishes like that and intend to blog about them eventually – I have to space out these thing, you know! I love jamon and chorizo – it’s fair inexpensive in Spain though, right? It always has been where I go!

I am a firm believer (though admittedly, only a recent practitioner) of a good and healthy breakfast not because of that “most important meal of the day” stuff but because if you kickstart the day on a healthy foot then its easier to continue AND its the meal in which its easiest to cram up to three of your five a day down your throat and then you can saunter on all happy and smug!
We used to keep chickens and I will do again, but for the time being living in a rented home next to a scary lady that shouts a lot and finds everything to complaion about…I’m leaving a new brood until we move on!
I’m all over these baked eggs! They look faaaaaaaaantastic!

I love a nice and healthy breakfast when one comes along! Sometime I do have a rather nice and crunchy apple! :D. Ahha. I bet you can’t wait to get some more chickens! I’m so glad you like the look of this dish.

We love baked eggs at our house and this version looks delicious! This and a salad, some oven-roasted potatoes would be a good dinner too. But it’s a great weekend breakfast! See you tomorrow!

I wouldn’t have time to make anything like this on a weekday but I love making spicy baked eggs at weekends. I’ve made both shakshuka and huevos rancheros recently. It’s a nice change from a typical British cooked breakfast, which of course I love as well!

Well now, I wish I had this recipe last night when I couldn’t think of a thing to cook for supper. Thanks! I’ll give it a try real soon.
P.S.-Keep throwing in more very British “jolly well”s we Americans love that.

I am one of those picky people that has to have my eggs broken and whisked (scrambled eggs, omelets), but I love your seasonings and the look of your sauce. I look forward to reading your anniversary post tomorrow.

Hey, tomorrow is my one-year anniversary too!!
What a coincidence…
I like your recipe, but I rather have it for lunch… no time in the morning for cooking, is a shame.
Have a nice day, I’ll check in tomorrow 🙂

This would be a great dish to serve at brunch. The colours are stunning and it certainly looks delicious. My city council rejected the backyard chickens proposal a couple of years ago, so there won’t be any eggs to be found in my house save those I buy at the market! Looking forward to your anniversary blog; congratulations!

Made this today- it was brilliant! Thanks for sharing the recipe and congratulations on finishing a year of blogging here. Looking forward to many more interesting and yummy posts from you. 🙂

This looks like a lovely dish to prepare for brunch or to bring to a potluck.

Fresh eggs are so wonderful. I miss my hens (moved across the country – the city I now reside in has very strict restrictions for owning hens and I do not qualify. Boo.)

I’ve made something like this out of a moosewood cookbook called “shakshouka” or something like that (I believe it is Moroccan). I haven’t made it in a while, you’ve reminded me. I don’t mind the getting up so much, it’s the then having to wait patiently to eat! And how lovely to have your own chickens.

that just became the next breakfast i make on a weekend
i shall post and tell you how fabulous it was – only cos i may modify it a little 😉

The picture of the finished product, especially, is GORGEOUS. Such rich reds and yellows. Makes me sad that I have no such thing to eat for breakfast this morning. Take care!

I just found your blog through a comment on my blog and I have to say it’s full of good ideas! This is one of my favourite easy dinners, it’s really nice with some baguette to mop up the juices.

Eggs…oh jeez…but if you want the best, keep ducks rather than chooks…not only are the eggs phenomenally good (larger and so much richer), but the birds are far more interesting characters too…

What a great resource you have by owning your own hens. You definitely should eat more eggs and if it means making more impressive meals like this, well then that’s brilliant.
And yes I agree, people do sleep in too much these days.

Looks amazing! I love eggs, they are always well stocked in my house. Wish I had room for some chickens.

A conversion chart is a good idea. Having lived in the UK and now back in the US, friends reading across the pond probably wonder why all these silly measures rather than weights.
I’m guessing you are in the UK based on your “tins” of tomato 🙂

This looks delicious and easy to make. Will try it out next weekend! Love anything with eggs in them. I would love to keep some chickens too (not sure what my dear husband would think of it) – maybe a post on how to manage chickens in a suburban setting?

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