Tomato Baked Eggs Breakfast

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By Laura Harrington

July 16th, 2020

Eggs and Tomatoes are my favorite ingredients. They are always available. As a busy person, I always struggle to have a quick but nutritious breakfast before going to work. This recipe will be helpful when you are in a hurry. Let’s try it out the new Gluten-Free Spicy Tomato Baked Eggs Recipe!

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20 mins

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Ingredients

  • 1 tablespoon olive oil
  • 1 red chili, finely chopped and deseeded
  • 2 chopped red onions
  • 1 sliced garlic clove
  • 4 eggs
  • 2 (400g) cans tomato cherries
  • Small size coriander with stalks and leaves separately chopped
  • 1 teaspoon caster sugar

Preparation

Tomato Baked Eggs Breakfast

Heat olive oil in a frying pan. Soften the onions, chili, coriander stalks and garlic.

Once soft, add in the sugar and tomatoes then bubble the mix for 8-10 minutes until thick.

Make 4 dips in the sauce using the backside of a large spoon then crack in an egg into each.

Place a lid on the pan and allow cooking over low heat for about 6-8 minutes until the eggs are done to your desired liking.

Scatter in the coriander leaves and serve with some crusty bread.

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