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+ servings
Spicy Tomato Baked Eggs recipe

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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Servings 2
Calories 340 kcal
Diet Diabetic | Gluten Free | Low Calorie | Low Fat | Low Lactose | Low Salt | Vegetarian

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Nutrition Facts
Spicy Tomato Baked Eggs
Amount per Serving
Calories
340
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
5
g
31
%
Sodium
 
1250
mg
54
%
Carbohydrates
 
21
g
7
%
Sugar
 
11
g
12
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.