Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
Imperial
Smaller
Normal
Larger
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.
4.75
from
47
votes
Print
Facebook
Pinterest
Twitter
Add to Collection
Collections
Course:
Breakfast, Brunch
Cuisine:
Italian
Keyword:
Breakfast-Brunch, Eggs, Muffins, Vegetables, Vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
people
Calories:
34
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
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 dish
400 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 each
4 medium eggs
Season well and bake for 10-15 minutes until the eggs have just set
Spoon onto the toasted muffins and serve immediately
4 wholemeal muffins
Notes
Grate a little bit of cheese over for an additional texture. Yum Yum.
Nutrition
Calories:
34
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
0.01
g
|
Saturated Fat:
0.001
g
|
Polyunsaturated Fat:
0.003
g
|
Monounsaturated Fat:
0.001
g
|
Sodium:
85
mg
|
Potassium:
16
mg
|
Fiber:
2
g
|
Sugar:
5
g