One-pan Italian baked eggs
Serves: 4
Prep time: 15Total time: 
Recipe photography by Ant Duncan
One-pan Italian baked eggs
Great with some sourdough toast to mop up the juicy tomatoes, don't miss this delicious one-pan breakfast
Serves: 4
Prep time: 15Total time: 
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Nutritional information (per serving)
Calories
191Kcal
Fat
14gr
Saturates
4gr
Carbs
3gr
Sugars
3gr
Fibre
1gr
Protein
12gr
Salt
0.4gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- 450g baby plum or cherry tomatoes, halved
- 2 tbsp chopped oregano or thyme leaves
- 2 tbsp finely grated Parmesan or vegetarian alternative
- 4 large eggs
Step by step
-
Preheat the oven to 200°C, fan 180°C, gas 6. Put the olive oil and garlic in a large ovenproof frying pan and place over a high heat. As soon as the garlic starts to sizzle, throw in the tomatoes and toss together well, adding seasoning. Transfer the pan to the oven and roast for 12-15 minutes, until the tomatoes are just tender.
-
Remove the pan from the oven, stir in the oregano or thyme and sprinkle with the Parmesan. Crack the eggs on top and season them lightly. Bake in the oven for about 8 minutes, until the whites are set, and the yolks are cooked to your liking.
