A baked egg tomato is a nutritious breakfast option that combines the wholesome goodness of eggs with the vibrant flavours of ripe tomatoes. This dish is not only visually appealing but also packed with health benefits, making it a perfect choice to kickstart your day on a nutritious note.

The star of this breakfast is undoubtedly the tomato, which adds a burst of freshness and color to the plate. Tomatoes are rich in vitamins, especially vitamin C and vitamin A, as well as antioxidants like lycopene. These nutrients are essential for maintaining a strong immune system and promoting healthy skin and vision. Additionally, the lycopene in tomatoes has been linked to reducing the risk of certain chronic diseases.

The eggs in a baked egg tomato contribute high-quality protein and essential amino acids to your morning meal. Protein is crucial for muscle repair, satiety, and overall energy levels. Eggs are also an excellent source of choline, which supports brain health and cognitive function.

One of the remarkable aspects of a baked egg tomato is its versatility. You can customise it to suit your taste and dietary preferences. For example, you can add various seasonings such as fresh herbs, garlic, or spices to enhance the flavour profile. For those seeking to boost their vegetable intake, you can add spinach, bell peppers, or mushrooms to create a more nutrient-dense meal.

Furthermore, a baked egg tomato can be easily prepared in advance and reheated. Making it a time-saving choice for busy mornings. You can make several servings at once, which is great for meal planning and ensuring you have a healthy breakfast option readily available.

Baked Egg Tomato, and spinach in a frying pan.

Baked Eggs with Spinach & Tomato

A rustic dish with a delicious combination of flavours and just four ingredients.

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Prep Time 5

Cook Time 15

Course Breakfast

Servings People

Calories 114 kcal

Ingredients

100 Grams Spinach
400 Grams Chopped Tomato
1 Tsp Chilli Flakes
4 Medium Eggs

Instructions

Heat oven to 200C/180C fan/gas 6. Put the 100 Grams Spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
Mix the 400 Grams Chopped Tomato with the 1 Tsp Chilli Flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

Nutrition

Calories: 114kcalCarbohydrates: 3gProtein: 9gFat: 7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 0.1mgSodium: 172mgPotassium: 337mgFiber: 2gSugar: 3gVitamin A: 2612IUVitamin C: 16mgCalcium: 59mgIron: 2mg

Keyword Gluten free, High Protein, Low Sodium, vegetarian

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Enjoying our Baked Egg Tomato Recipe ?

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Tagged Breakfast Gluten Free High Protein Low Sodium Members Vegetarian

Baked Egg Tomato