Spicy Tomato Baked Eggs

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.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 340
% Daily Value *
Total Fat 20g31%
Saturated Fat 5g25%
Sodium 1250mg53%
Total Carbohydrate 21g8%
Sugars 11g
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time5 mins
Total Time20 mins
Yields2 Servings


1 tbsp Olive oil
2 Red onions chopped
1 Red chilli, deseeded and finely chopped
1 Garlic clove sliced
1 Small bunch coriander
2 400 g tins chopped tomato
4 Eggs



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.


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.