Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Baked eggs with tomato and melting cheese.
Equipment: Baking dish
Measures and names
Ingredients
- 4 eggs
- 200 g cherry tomatoes
- 125 g mozzarella, torn
- 2 garlic cloves
- 1 tsp oregano
- 2 tbsp olive oil
- Handful of basil
- Green salad, to serve
Method
- Heat the oven to 190°C (fan 170°C). Toss the tomatoes with the oil, garlic and oregano in a baking dish and roast for 12 minutes, until beginning to burst.
- Season, then make four wells among the tomatoes and crack an egg into each.
- Tuck the torn mozzarella between the eggs.
- Bake for 8–10 minutes, until the whites are set but the yolks still soft.
- Scatter with basil and serve with a green salad.
Swaps and tips
A quick, all-in-one bake. Stir a handful of spinach through the tomatoes for extra greens.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 7 g | 2 g | 40 g | 498 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
