Flavour boost: Add a splash of balsamic vinegar to the tomatoes before roasting them.
Baked egg recipes
Baked tomatoes and eggs with basil, chilli and parmesan
Baked tomatoes with eggs, basil and parmesan makes a delicious and filling budget-friendly supper served with a crisp salad and crusty bread. Loved this dish? Try our classic shakshuka next time. Recipe from Tomato: 80 Recipes Celebrating the Extraordinary Tomato by Claire Thomson (Quadrille £22).
Serves4
Hands-on10 min. Oven time 30 min
Oven30 min
DifficultyEasy
Method
Heat the oven to 170°C fan/gas 5. Arrange the tomatoes in a dish about 20cm x 30cm. Tuck in the garlic, add three-quarters of the basil, then the olive oil. Season with salt and pepper.
Roast the tomatoes for about 20 minutes until they have softened and slumped into a sauce of sorts.
Remove the dish from the oven and use a spoon to make 4 pockets in the surface of the tomatoes. Crack an egg into each. Season the eggs, then turn up the heat to 200°C fan/gas 7. Cover the dish, return to the oven and bake for 6-8 minutes until the egg whites are opaque but the yolks are still runny.
Remove the dish from the oven, then scatter over the remaining basil, chilli flakes and cheese. Drizzle with a little extra oil and serve with good bread.
Nutrition
| Calories | 270kcals |
|---|---|
| Fat | 22.4g (5.2g saturated) |
| Protein | 12.5g |
| Carbohydrates | 3.8g (3g sugars) |
| Fibre | 1.2g |
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