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Baked Egg and Hot Tomato

Baked Egg and Hot Tomato

Are you a morning person? Do you hop out of bed full of joy and energy ready to greet whatever the world has to offer you? I’m not and I don’t. I often walk into the door frame of the kitchen door as I wander bleary-eyed over to the coffee machine. Not a morning person. At all. This is a great breakfast for us not-morning-people. Not only is it very tasty but the little kick of chilli in it gives you that bit of pep you need to start the day.

Naturally it’s healthy too. Eggs are good for you as are tomatoes, garlic, onion and chilli. But the real reason to make it for breakfast is that it’s simple and delicious. I loved this. Even more than I love the Egg and Avocado Bake, which I also love. It’s not just the taste it’s the peppiness too.

Anyway, try it and I hope you like it as much as I do.

ingredients for baked egg and hot tomato
Tomato, egg, cayenne pepper, garlic clove, onion, red wine vinegar, oregano, salt and brown sugar.
fry garlic, onion and chilli quickly
Having whizzed the garlic, onion and chilli in the blender, fry it quickly on a high heat, then add the chopped tomato, continue stirring till the tomato softens.
hot tomato
Hot tomato ready to spoon into a ramekin.
egg on hot tomato ready to be baked
Once the tomato has softened spoon it into a greased oven-safe ramekin, break the egg into it and bake in a pre-heated oven at 200 C for 10-15 minutes.
sprinkle on some herbs
I sprinkled over some chopped parsley – some chopped fresh coriander would go well also.
Baked egg and hot tomato
Baked egg and hot tomato with a sprinkling of fresh parsley – yummy breakfast.

Get the full recipe here >>




More Savoury Egg Dish recipes from around the web

Shakshuka by Tori Avey

Since I discovered the existence of Shakshuka I haven’t made any baked egg and hot tomato because it seemed like it would be better to make the proper version of that dish – Shakshuka. But I still haven’t got around to it. I don’t know why. I know it’s going to be great.

Now when I want a quick tomato-ey and egg bake for breakfast I just make Egg Baked in Tapenade with Basil and I might add a little cayenne pepper and sometimes I add frozen peas or spinach too. It’s quick and easy, and tackling trying out a new recipe in the morning … no … just no. Oh, maybe I could make it for lunch?

Sounds like a plan.

The recipe I’m linking to lets you increase or decrease the serving size – which is very handy. And it has a 5 star rating from 224 votes!


Vegetarian Croque Monsieur Madame from Helpful Homemade

These look so good. They require a bit of cooking – maybe better for brunch rather than breakfast. But they look so tasty and it seems like it would be really easy to make a gluten-free version of this, just use a gluten-free sourdough bread and make the Béchamel sauce with gluten-free flour (just add an extra teaspoon of the gf flour).

The cheese used in the recipe is Havarti cheese but you could substitute Gruyère or Emmental or a mild Cheddar which are easier to find.

Now you might be thinking, wait there is no egg in that recipe… And you’d be right. But to turn a croque monsieur into a croque madame all you do is top it with a fried or poached egg. Done.


Mario Batali’s Tortilla Española

There is a higher ratio of potato to egg in this recipe – and that actually makes it sound even yummier to me. And just look at the photo. Wouldn’t it be lovely with either a ratatouille or a some crisp leafy salad? Great vegetarian meal.

Apparently there are very different views on how exactly a true Spanish Omelette should be made. To get an idea of some of the variations take a look at this article


Potato Crusted Vegetable Frittata from Making Thyme for Health

Did you know that frittatas are Italian and tortillas (the omelette kind) are Spanish? I didn’t until I started looking up these recipes. So they are both regional variations of omelettes, it seems. And this frittata does contain potatoes but it’s a very different dish to one above; it’s has way more vegetables and also some yummy cheese.

I can find frittatas (which always seem to include cheese) a little heavy. One of things that really appeals to me about this is that while the recipe uses 5 whole eggs it adds a further 3 egg whites to lighten up – and with the cheese added I think that’s a great idea.

Also it looks great. Want to try making a smaller version.


Tex-Mex Eggs Benedict with Grilled Potato Slabs and Avocado Lime Hollandaise from edibleperspective.com

Oh this looks amazing! And honestly it looks much more appetizing, to me at least, than the real thing. Also it’s much more heart-healthy.

It requires a fair bit of cooking and paying close attention to what you’re doing (always difficult ;~) but the instructions are very comprehensive – and look at the results, seems totally worth it.