Cheesy Tomato Baked Eggs

    A great weekend breakfast combo of chopped tomatoes and eggs, baked for just 20 minutes or less in the oven. Cheap, comforting, filling and healthy! This would also be good as a lunch or light dinner.

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    • Half tin/carton of chopped tomatoes (the kind with garlic and basil etc. is even better, if using, skip the other ingredients)
    • Pepper
    • 1 tsp olive oil
    • Dried Basil
    • Paprika
    • 1/4 tsp garlic (chopped or paste)
    • OPTIONAL: A few drops of Maggi Liquid Seasoning (you can use any other alternative eg. Worcestershire sauce)
    • 2 eggs
    • Handful of grated cheddar cheese


    1. Preheat oven to 200°C. In a small ovenproof dish, place all of the ingredients except for the eggs and cheese. The pepper, paprika, basil to be added to taste. Stir together and taste. Add more of any of the ingredients if required.
    2. Crack the eggs side by side, over the tomatoes.
    3. Sprinkle the grated cheese on top.
    4. Place the dish onto a tray to catch any spillage if the tomatoes overflow. Place into the oven for 15 to 20 minutes. Check between 10 and 15 minutes if you prefer the yolk to be runny. Leave between 15 and 20 if you prefer a firmer yolk.


    Serves 1

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