Fridge Friend Recipes
Sticky Tomato and Cheese Baked Eggs on Toast recipe
A comforting, savoury breakfast of baked eggs in a rich tomato sauce, finished with melted cheese and served on buttered toast. Warm, robust and deeply satisfying, it makes excellent use of store-cupboard ingredients.
25 min · Easy · British Jump to method
Ingredients
- 2 slices Bread
- 20g Butter
- 250g Tomato Passata
- 1 tbsp Tomato Paste
- 4 Eggs
- 60g Cheddar Cheese
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 tsp Dried Mixed Herbs
- 1 tbsp Olive Oil
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 478 kcal |
| Protein | 22.5 g |
| Carbohydrates | 23.5 g |
| Fat | 31.5 g |
| Saturated fat | 12.1 g |
| Fibre | 2.9 g |
| Sugar | 7.4 g |
| Sodium | 430 mg |
Why this works
A satisfying, protein-rich baked egg dish, but fairly high in saturated fat and energy due to the cheese, butter and olive oil.
Protein and micronutrients from eggs and cheese. Eggs and cheddar provide good-quality protein, plus vitamin B12, selenium and calcium, which support muscle maintenance and bone health.
Lycopene-rich tomato base. Passata and tomato paste contribute lycopene, vitamin C and potassium; the cooked tomato sauce also boosts lycopene availability.
Saturated fat and salt are notable. Butter, cheddar and the added pinch of salt increase saturated fat and sodium, so this is best enjoyed in moderation if heart health is a priority.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Allow the oven to reach temperature fully before you start assembling, so the cheese begins melting straight away rather than the eggs overcooking while it heats up.
- Butter the bread and toast it lightly, then set aside.
Toast only until the bread is pale gold and just firm at the edges; if it browns too far it can turn leathery once the sauce is spooned on.
- Warm a small ovenproof frying pan over a medium heat and add the tomato passata and tomato paste. Stir together until smooth and bubbling.
Heat the sauce until it looks glossy and you see lazy bubbles breaking across the surface, not a hard boil, which can make the tomato taste sharper and reduce too quickly.
- Season with salt and black pepper if using, then spoon in two small wells for the eggs.
Use the back of a spoon to make shallow hollows deep enough to cradle the eggs, leaving a thin bed of sauce underneath so the whites do not spread too far.
- Crack the eggs into the sauce, spacing them apart, and scatter the grated cheese around and over the eggs.
Crack each egg into a small cup first, then tip it into the sauce to avoid broken yolks and stray shell, and keep them apart so they cook evenly.
- Transfer the pan to the oven and bake for 8-10 minutes, until the egg whites are just set and the yolks are still a little soft.
Watch for the cheese to form a melted, lightly golden blanket with only a few darker flecks; if it browns too much before the whites are set, the oven is too hot.
- Put the toast on plates, spoon the baked eggs and sauce over the top, and serve immediately.
Slide the eggs and sauce onto the toast while the sauce is still thick and flowing, because it will tighten as it sits and can soak the bread if left too long.
Other Tomato Recipes
Creamy Tomato Jar Sauce Shakshuka with Cheese
25 min · A comforting skillet of eggs gently poached in a rich tomato sauce, finished with melted cheese and buttery toast for scooping. It is a speedy, satisfying brunch or light meal with plenty of warmth and flavour.
Fluffy Savoury Egg Frittata
20 min · Soft, oven-finished eggs baked into a simple frittata with a tomato-rich flavour. The yoghurt gives it a tender texture and a gentle tang.
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