How to Make Tomato Baked Eggs

by The School of Balance

My most popular recipe and deservedly so. Perfect for breakfast, lunch or supper. Enjoy!


Step 1

This is a great healthy supper of light lunch, especially if like me you make up a batch of tomato sauce at the beginning of the week

Step 2

Start by gently sautéing one finely chopped onion. You could also add chopped celery or carrot here to increase the vegetables

Step 3

Add a tim of tomatoes, crushed clove of garlic, a generous squeeze of tomato purée, half a stock cube (I like beef with tomato for depth of flavour) and black pepper

Step 4

Cook until the tomatoes are quite thick. You will get bubble marks like in the picture

Step 5

Add two large handfuls of chopped spinach

Step 6

And a splash of balsamic vinegar and stir. If this was for little ones who didn't like veg you could blend the sauce at this point

Step 7

Make two indentations in the sauce and crack a whole egg into each. Put the lid on the pan and leave to cook on a low heat for about 5 mins until the white is firm but the yolk is still runny.

Step 8

Season with black pepper and salt and serve with a green salad. So quick and easy and really tasty

Step 9

Find more recipes in my other guides or at and follow me on twitter @schoolbalance or The School of Balance on Facebook