Baked eggs in tomatoes
Low fat, yet filling, the perfect breakfast to keep you going until lunchtime!
- Preparation: 10 mins
- Cooking: 15 mins
- Serves: 4
What you need:
- 400g can chopped tomatoes
- 2 tbsp tomato ketchup (30g)
- 1 tbsp tomato purée (25g)
- Dash Worcestershire sauce
- 4 medium eggs
- 4 wholemeal English muffins, halved and toasted (290g)
What you do:
- Preheat the oven to 200oC, gas mark 6.
- Mix the tomatoes, ketchup, purée and Worcestershire sauce together in an ovenproof dish.
- Make 4 hollows in the tomatoes and crack an egg into each. Season well and bake for 10-15 minutes until the eggs have just set.
- Spoon onto the toasted muffins and serve immediately.
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