Baked Eggs in Tomatoes is a remarkably simple Vegetarian dish that will feed 4 people and ready in only 20 minutes. The addition of Worcestershire sauce makes all of the difference to the tomatoes and gives the dish a little kick. This is a superb dish for breakfast and brunch with the muffin absorbing the flavours and become a delight on its own.
Baked Eggs in Tomatoes
For a deliciously low fat start to the day, try baked eggs in tomatoes for a healthy breakfast on a weekday or weekend.
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Servings: 4 people
Calories: 34kcal
Ingredients
- 400 g chopped tomatoes can
- 2 tbsp tomato ketchup
- 1 tbsp tomato puree
- 4 dashes Worcestershire Sauce
- 4 medium eggs free range
- 4 wholemeal muffins halved and toasted
Instructions
- Preheat the oven to 200C, gas mark 6
- Mix the tomatoes, ketchup, puree and Worcestershire Sauce together in a ovenproof dish400 g chopped tomatoes, 2 tbsp tomato ketchup, 1 tbsp tomato puree, 4 dashes Worcestershire Sauce
- Make 4 hollows in the tomatoes and crack an egg into each4 medium eggs
- Season well and bake for 10-15 minutes until the eggs have just set
- Spoon onto the toasted muffins and serve immediately4 wholemeal muffins
Notes
Grate a little bit of cheese over for an additional texture. Yum Yum.
Nutrition
Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 85mg | Potassium: 16mg | Fiber: 2g | Sugar: 5g