Baked Eggs and Tomatoes

If you’ve been following me on Instagram, (@hungryoungwoman) you must have noticed that I’m into healthy eating lately. I’m hoping it’s not a fad though as I’ve discovered how tasty can healthy food be.

This is so easy, that you can almost do it with your eyes closed! Except you’ve got to keep it open when your baking though…okay, bad joke. It wasn’t even one…anyway, moving on. A baked egg and tomato is something anyone can whip up in almost 10 minutes.

So here’s my first recipe post for this year. And hopefully, more to follow. 😉

You can even the print the recipe if you want.

Baked Eggs and Tomatoes

  • Servings: 2
  • Difficulty: easy
  • Print

  • 4 eggs
  • 2 tomatoes
  • Salt and oregano to taste (you can add chilli flakes too, whatever floats your boat)
  • English Muffin or whole wheat bread

Before you start, you’ve got to preheat your oven at 230°C for 5 mins. Slice the tomatoes into half and crack an egg open in each half. Sprinkle some salt and pepper on top.

Next, set your timer for about 8 mins. You can let them cook 8-10 mins if you like the eggs runny or 15 mins for well cooked. Do keep an eye on them as sometimes they can take longer to cook depending upon the size of the eggs. I chose medium ones in large tomatoes.

Baked eggs and tomatoes can be the perfect breakfast if you’re running late. The best part is, it doesn’t take long to eat and fills you up. It’s even healthy too!

Till then, happy eating! xx

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