Spicy Tomato Baked Eggs


  • Serves: 2
  • Prep 5mins, Cook 15mins
  • 340 kcals / serving

Recipe Info

This is an incredibly versatile easy lunch or supper. Just add what ever you have to hand - curry powder, herbs or pesto, the possibilities are endless.


Step 1 -

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

Step 2 -

Sink the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty sourdough bread or gluten free pasta.


  • 1 tbsp Olive oil
  • 2 Red onions chopped
  • 1 Red chilli, deseeded and finely chopped
  • 1 Garlic clove sliced
  • 1 Small bunch coriander
  • 800g Tinned chopped tomato
  • 4 Eggs

Dietary info

Diabetic | Gluten Free | Low Calorie | Low Fat | Low Lactose | Low Salt | Vegetarian