Baked eggs with a tomato sauce recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 363 calories / serving
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Preheat the oven to 220°C.

Grease the inside of a ceramic baking dish with 25ml of olive oil. Prepare the sauce by heating the olive oil in a saucepan set over a medium heat. Sauté the garlic for 1 minute, stirring frequently. Add the passata and bring to a simmer. Stir through the sugar and dried basil. Simmer gently for 10 minutes until thickened. Adjust the seasoning to taste then set to one side.

Crack the eggs into the baking dish and bake for 2-3 minutes. Remove and pour the sauce over them. Sprinkle over the grated cheese and some seasoning then return to the oven for 5 minutes until the cheese is melted. Remove from the oven and leave to stand for a few minutes before garnishing with the lemon thyme and serving.

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

  • Ingredients

  • 25ml olive oil
  • 6 large eggs
  • 100g Cheddar, grated
  • salt
  • pepper
  • sprigs of lemon thyme, to garnish
  • For the sauce

  • 25ml olive oil
  • 2 cloves garlic, finely sliced
  • 400g passata
  • ½tsp caster sugar
  • ½tsp dried basil
  • salt
  • pepper
  • Energy 1505kj 363kcal 18%
  • Fat 29g 41%
  • Saturates 10g 50%
  • Sugars 4g 4%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 4.4g Protein 20.3g Fibre 0.9g


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