Fridge Friend Recipes
Tomato Sauce and Cheese Baked Eggs recipe
A cosy baked egg dish with bubbling tomato sauce and a rich layer of melted cheese. Fast to prepare, deeply savoury, and ideal for a simple supper.
22 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 250g Jar of tomato sauce
- 70g Cheese
- 10g Butter
- 4 slices Bread
- 1 tbsp Parsley
- 1 pinch Salt
- 1 pinch Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 489 kcal |
| Protein | 25 g |
| Carbohydrates | 38 g |
| Fat | 25 g |
| Saturated fat | 12 g |
| Fibre | 4 g |
| Sugar | 8 g |
| Sodium | 820 mg |
Why this works
A protein-rich baked egg dish with moderate carbohydrate content, but relatively high saturated fat and sodium from cheese, butter, bread, and added salt.
High-quality protein. Eggs and cheese provide a substantial amount of complete protein, supporting satiety and muscle maintenance.
Calcium and phosphorus. Cheese contributes calcium, which is important for bone health, plus phosphorus and vitamin B12.
Sodium caution. Jarred tomato sauce, cheese, bread and added salt can push sodium fairly high per serving, which may not suit those monitoring blood pressure.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Let the oven come fully up to temperature before the dishes go in so the eggs start setting straight away rather than sitting in a lukewarm oven and turning watery.
- Butter two small ovenproof dishes and divide the tomato sauce between them.
Use the butter to coat the base and sides in a thin, even film, then spoon in the sauce without overfilling so there is space for the eggs and cheese to bubble without spilling over.
- Make a hollow in the sauce and crack in the eggs.
Make the hollows deep enough to cradle each egg, and crack the eggs into a small bowl first so you can slide them in cleanly without breaking the yolks.
- Scatter the cheese over the top and bake for 12–15 minutes until the whites are set and the yolks are cooked to your liking.
Watch for the whites turning opaque and the cheese melting into a lightly golden, bubbling layer; if the tops colour too quickly, loosely cover with foil for the last few minutes.
- Serve immediately.
Let the dishes stand for a minute only, then serve while the yolks are still glossy and the sauce is piping hot, as they continue to set from the residual heat.
Other Tomato Recipes
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