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Traybaked eggs recipe

Traybaked eggs recipe

1 rating

Jamie Oliver says, "This is great as a quick brunch or lunch. Bring the tray to the table and get everyone to dig in." See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 506 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free


  • 1kg cherry tomatoes
  • 1 clove of garlic
  • 1 tsp smoked paprika
  • olive oil
  • 4 large free-range eggs
  • 1 white baton
  • 1 green apple
  • 1 ripe avocado
  • bunch of fresh mint (30g)
  • 1 lime
  • extra virgin olive oil

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    4g 20%
  • Sugars

    16g 18%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 69.8g Protein 20.1g Fibre 6.9g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Place the cherry tomatoes in a large, high-sided roasting tray. Peel the garlic and finely grate it over the tomatoes. Sprinkle over the paprika, a pinch of sea salt and black pepper and 1 tbsp olive oil. Roast for 30 mins until the tomatoes have broken down and are juicy.
  2. Remove the tray from the oven and make 4 little wells in the tomato mixture. Crack in the eggs, then slice the baton on an angle into 4 slices and push into the sauce. Return the tray to the oven for 7 mins, or until the eggs are cooked to your liking.
  3. Meanwhile, core the apple, destone and peel the avocado, then finely chop everything and transfer to a bowl. Pick the mint leaves, slicing any large ones, and add to the bowl, then squeeze over the lime juice. Season to taste and drizzle over a little extra virgin olive oil.
  4. Bring the tray to the table, with the salad on the side, and get involved!
See more Egg recipes

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