Fridge Friend Recipes
Garlic Baked Eggs in Creamy Tomato Sauce recipe
Soft-baked eggs nestled in a rich tomato sauce with garlic and a swirl of cream, finished with a cool, tangy spoonful of Greek yoghurt. It is comforting, savoury, and ideal for scooping up with bread.
25 min · Easy · Middle Eastern Jump to method
Ingredients
- 4 Eggs
- 300g Tomato Sauce
- 60ml Single Cream
- 60g Greek Yoghurt
- 15g Butter
- 2 cloves Garlic
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 340 kcal |
| Protein | 18 g |
| Carbohydrates | 10 g |
| Fat | 24 g |
| Saturated fat | 10 g |
| Fibre | 2 g |
| Sugar | 7 g |
| Sodium | 450 mg |
Why this works
A rich, protein-containing baked egg dish that is relatively low in carbohydrate but higher in saturated fat and sodium depending on the amount of added salt and the tomato sauce used.
High-quality protein. Eggs and Greek yoghurt provide complete protein, supporting satiety and muscle maintenance.
Contains lycopene. Tomato sauce contributes lycopene, an antioxidant linked with heart health.
Higher saturated fat. Butter and single cream raise saturated fat, so this is best enjoyed in moderation if watching cholesterol intake.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Melt the butter in a wide ovenproof frying pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant, without letting it brown.
- Pour in the tomato sauce and simmer for 3–4 minutes until slightly thickened.
- Stir in the single cream and season to taste if desired.
- Use the back of a spoon to make 4 small wells in the sauce, then crack in the eggs.
- Cook gently on the hob for 2 minutes, then transfer the pan to the oven and bake for 6–8 minutes, until the whites are just set and the yolks are still soft.
- Spoon over the Greek yoghurt and serve immediately.
Other Garlic Recipes
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