Baked eggs in tomatoes recipe

5 ratings Rate
  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 727 calories / serving
  • Healthy
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Baked eggs in tomatoes (h)

Preheat the oven to 200°C, gas mark 6.

Mix the tomatoes, ketchup, purée and Worcestershire sauce together in an ovenproof dish.

Make 4 hollows in the tomatoes and crack an egg into each. Season well and bake for 10-15 minutes until the eggs have set. Meanwhile toast the muffins.

Spoon onto the toasted muffins and serve immediately.

*Recipe supplied by Shake Up Your Wake Up, which aims to raise awareness of the importance of eating breakfast.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

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  • Ingredients

  • 400g can chopped tomatoes
  • 2tbsp tomato ketchup (30g)
  • 1tbsp tomato purée (25g)
  • dash Worcestershire sauce
  • 4 medium eggs
  • 4 wholemeal English muffins, halved
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  • Energy 1146kj 727kcal 13%
  • Fat 6.9g 10%
  • Saturates 1.7g 9%
  • Sugars 7.9g 9%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 35.4g Protein 14.7g Fibre 3.1g

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