Creamy Tomato Baked Eggs recipe

Name: Creamy Tomato Baked Eggs
Total time: 25 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 10g Butter; 250g Tomatoes; 4 Eggs; 2 tbsp Greek Yoghurt

Tomatoes are gently baked with eggs and a spoonful of Greek yoghurt for a rich, tangy brunch dish with plenty of comfort factor.

25 min · Easy · Middle Eastern Jump to method

Ingredients

2 servings

10g Butter
250g Tomatoes
4 Eggs
2 tbsp Greek Yoghurt

Nutrition	Per servingEstimated
Calories	210 kcal
Protein	12.5 g
Carbohydrates	4.6 g
Fat	15.5 g
Saturated fat	5.2 g
Fibre	1.2 g
Sugar	3.8 g
Sodium	95 mg

Why this works

Moderate-calorie, protein-rich dish with relatively low carbohydrates and a fair amount of saturated fat from butter and eggs.

Protein from eggs and yoghurt. Eggs and Greek yoghurt provide a useful protein boost for satiety and muscle maintenance.

Tomatoes supply antioxidants. Tomatoes contribute vitamin C and lycopene, which support general antioxidant intake.

Watch saturated fat. Butter and egg yolks raise saturated fat, so portion size matters if you are limiting saturated fat.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Use the centre of the oven so the heat stays even; give it a full preheat so the dish starts cooking immediately rather than steaming.
Melt the butter in a small ovenproof dish or frying pan and add the tomatoes.
Let the butter foam and then calm to a pale golden sheen before adding the tomatoes, as this shows the fat is hot enough without browning too far.
Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir just enough to stop any catching on the base, and look for the tomatoes to slump and turn glossy with a little pooling juice around them.
Make two small wells in the tomatoes and crack in the eggs.
Use the back of a spoon to make the wells wide enough for each egg to sit in, which helps keep the whites contained instead of spreading into the tomatoes.
Bake for 10–12 minutes until the whites are set and the yolks are still slightly runny, then finish with spoonfuls of Greek yoghurt.
Check the eggs at the edge of the whites first; they should look opaque and just firm while the yolks still wobble slightly when the dish is nudged, then add the yoghurt off the heat so it stays cool and tangy.

Other Tomato Recipes

Classic Bacon and Tomato Frittata

30 min · A golden, oven-finished frittata packed with smoky bacon, juicy tomatoes and tender eggs, with a creamy tang from Greek yoghurt.

Bacon and Mozzarella Pepper Frittata

30 min · A golden, oven-finished frittata packed with smoky bacon, sweet red pepper and melted mozzarella. Greek yoghurt adds a light, creamy lift for a satisfying brunch or лёг lunch-style dish.

Bacon, Cheddar and Pepper Breakfast Omelette

15 min · A fluffy omelette packed with crispy bacon, sweet orange pepper and extra mature cheese, finished with a spoonful of creamy yoghurt for a fresh tang. Quick, filling and ideal for a savoury breakfast or brunch.

Bacon, Red Pepper and Greek Yoghurt Frittata

30 min · A golden, hearty frittata packed with smoky bacon and sweet red pepper, finished with a cool Greek yoghurt topping. It is a simple, satisfying dish that works well for brunch, lunch or a light dinner.

Bacon, Tomato and Jam Glazed Egg Bake

35 min · A savoury-sweet baked egg dish with crisp bacon, roasted tomatoes and a glossy hint of jam. It is comforting, bold and ideal for a brunch table.

Baked Cheesecake Pots with Yoghurt

45 min · A creamy, lightly tangy baked cheesecake served in individual pots for an elegant yet simple dessert. The yoghurt adds freshness and a softer set, while the buttery base gives a classic cheesecake finish.