Fridge Friend Recipes
Creamy Tomato Sauce and Ham Baked Eggs recipe
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.
25 min · Easy · Mediterranean Jump to method
Ingredients
- 4 Eggs
- 120g Ham
- 300g Tomato Sauce
- 80ml Single Cream
- 2 cloves Garlic
| Nutrition | Per serving |
|---|---|
| Calories | 313 kcal |
| Protein | 23.5 g |
| Carbohydrates | 10.5 g |
| Fat | 20.5 g |
| Saturated fat | 9.1 g |
| Fibre | 1.6 g |
| Sugar | 6.8 g |
| Sodium | 1.1 mg |
Why this works
A protein-rich, moderately energy-dense dish with relatively high saturated fat and sodium, best enjoyed as an occasional meal rather than an everyday lighter option.
High-quality protein. Eggs and ham provide a substantial amount of complete protein to support satiety and muscle repair.
B vitamins and selenium. Eggs contribute vitamin B12 and selenium, while ham adds niacin and additional B vitamins.
Sodium and saturated fat concern. Ham, cream and eggs make this dish relatively high in sodium and saturated fat, so portion size matters if watching heart health.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Heat the tomato sauce in an ovenproof frying pan over a medium heat, then stir in the garlic and cook for 1 minute until fragrant.
- Add the ham and warm through for 2 minutes, stirring so it is evenly coated in the sauce.
- Make 4 small wells in the sauce, then crack in the eggs.
- Pour the single cream around the eggs, then transfer the pan to the oven and bake for 8-10 minutes, until the egg whites are just set but the yolks are still slightly soft.
- Serve straight away while hot, with the creamy tomato sauce spooned over the eggs and ham.
Prefer the classic version? Quick Tomato-Baked Eggs
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