Fridge Friend Recipes
Creamy Tomato Baked Eggs recipe
A simple baked egg dish with a rich tomato base and a soft, creamy finish. It is ideal for a speedy supper or a weekend brunch.
22 min · Easy · Mediterranean-inspired Jump to method
Ingredients
- 250ml Tomato sauce
- 4 Eggs
- 60g Yoghurt
- 60g Spinach
- 50g Feta
- 4 slices Bread
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 441 kcal |
| Protein | 23 g |
| Carbohydrates | 34 g |
| Fat | 22 g |
| Saturated fat | 8 g |
| Fibre | 4 g |
| Sugar | 8 g |
| Sodium | 700 mg |
Why this works
A moderately filling, protein-rich meal with useful micronutrients, but relatively high in saturated fat and sodium from the feta and bread.
Protein from eggs and yoghurt. Eggs and yoghurt contribute a solid protein base, supporting satiety and muscle repair.
Folate and vitamin K from spinach. Spinach adds folate and vitamin K, with some vitamin C and carotenoids for antioxidant support.
Sodium and saturated fat caution. Feta and bread can push sodium up, while feta also raises saturated fat, which is worth noting for heart health.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven come fully up to temperature before you start, so the dish bakes evenly rather than sitting in a lukewarm oven and dulling the sauce.
- Warm the tomato sauce in a small ovenproof dish until bubbling.
Heat the sauce until you see lazy, steady bubbles around the edges; if it only shimmers, the eggs will start before the sauce is hot enough beneath them.
- Dollop the yoghurt over the sauce and gently swirl it through the surface.
Stir just enough to create pale ribbons through the red sauce, because overmixing will make the yoghurt split and look grainy.
- Crack the eggs on top, spacing them evenly apart.
Make a small gap between each egg so the whites can set separately, and crack them gently to keep the yolks intact.
- Bake for 10-12 minutes, until the whites are set and the yolks are still soft.
Watch for the whites turning opaque all the way to the base and the centre still having a slight wobble; if the top starts to colour deeply, the yolks are likely overcooked.
- Serve straight away.
Serve immediately while the sauce is still bubbling at the edges, as it thickens quickly and the eggs will keep cooking in the hot dish.
Other Tomato Recipes
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Creamy Tomato Sauce and Ham Baked Eggs
25 min · A comforting dish of ham baked in a rich tomato and garlic sauce with eggs gently set on top, finished with a swirl of single cream. It is simple, savoury and ideal for a relaxed breakfast or light lunch.
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