Scotch eggs with tomato recipe

19 ratings Rate
  • Serves 8
  • 15 mins to prepare and 25 mins to cook
  • 240 calories / serving
  • Freezable
  • Healthy
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Preheat the oven to 220°C. Combine the egg, sausage meat, paprika (if using) and seasoning in a large mixing bowl using your hands. Cover and chill until needed.

Parboil the eggs in a large saucepan of boiling water for 6 minutes. Drain and refresh in iced water until cold. Carefully peel and set to one side.

Add the breadcrumbs to the sausage mixture and mix well. Cover the eggs with the sausage mixture and shape into Scotch eggs. Arrange on a lined baking tray and bake for 10-12 minutes until the sausage meat is cooked.

Meanwhile, crush the tomatoes  in a mixing bowl using a potato masher, then stir in the olive oil and seasoning. Remove the Scotch eggs when ready and cut in half. Arrange on serving plates and serve with the tomato sauce.

savoury eggs packshotHaven't got time to make this from scratch?

Try our ready made version - Tesco Bitesize Mini Savoury Eggs.  

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

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.



  • Ingredients

  • 8 medium eggs
  • 250g sausage meat
  • 100g dried breadcrumbs
  • 1 tsp paprika (optional)
  • 2 tomatoes, blanched and de-seeded
  • 15ml olive oil
  • salt
  • pepper
  • Energy 1005kj 240kcal 12%
  • Fat 18g 26%
  • Saturates 6g 30%
  • Sugars 1g 1%
  • Salt 1g 17%

of the reference intake
Carbohydrate 10g Protein 10.9g Fibre 0.7g


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