-my 5-ingredient baked eggs-
Baked eggs are great for breakfast/brunch, & this version is no exception. This recipe
is perfect during summer and spring when tomatoes and basil are in season. Eggs are a great
source of protein & is one of my favourite breakfast ingredients, as it keeps me full for longer.
I also love, love, LOVE the natural sweetness & fragrance that comes through in this dish mainly from the
fresh tomatoes & basil. This comforting savoury dish is super simple, nutritious & really
delicious - bound to satisfy even the toughest taste buds. What are you waiting for?
Put on a kitchen apron & make this healthy dish for a loved one :)
*Note: Serving this dish with an extra side of salad/leafy greens will make it satisfying
and hearty enough to double as dinner. Cheers to that!
is perfect during summer and spring when tomatoes and basil are in season. Eggs are a great
source of protein & is one of my favourite breakfast ingredients, as it keeps me full for longer.
I also love, love, LOVE the natural sweetness & fragrance that comes through in this dish mainly from the
fresh tomatoes & basil. This comforting savoury dish is super simple, nutritious & really
delicious - bound to satisfy even the toughest taste buds. What are you waiting for?
Put on a kitchen apron & make this healthy dish for a loved one :)
*Note: Serving this dish with an extra side of salad/leafy greens will make it satisfying
and hearty enough to double as dinner. Cheers to that!
serves 2
prep 15 mins
cook 20 mins
ingredients
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 2 cups tomatoes, chopped
- 1 cup fresh basil leaves
- 4 free-range eggs
- salt & pepper to season
- 2 tbsp grated Parmesan cheese (optional)
method
- Pre-heat the oven to 180C.
- Heat olive oil in an oven-safe** skillet on medium heat. Once the oil is hot, add diced onion & saute for about 3-4 minutes until softened and just beginning to brown.
- Add tomatoes, reduce heat to medium-low and continue to cook, stirring occasionally, until the tomatoes are soft & the liquid from the tomatoes have reduced to a consistency a little thicker than tomato juice.
- Season with salt & pepper. Scatter basil leaves evenly on top of the tomatoes, leaving some for garnishing.
- Using the back of a spoon/spatula, make 4 evenly spaced wells. Crack 1 egg into each well.
- Place the oven-safe skillet into the oven and bake for 5-7 minutes or until the egg whites are almost set but the yolks are still runny.
- Once ready, garnish with leftover basil & Parmesan.
- Serve immediately (yolk continues to cook as the dish sits) with toast and a cuppa.
** If you do not own an oven-safe skillet, alternatively, follow steps 1-3 using a normal skillet, then transfer the mixture onto
a baking dish (as in the picture) before continuing with steps 4-6.