Tomato poached eggs

Tomato poached eggs

Baked eggs seem to be part of the hipster brunch trend – I’m very much a brunch lover, but I’m also someone who really dislikes washing up. Baked eggs usually require a pan that can be used both on the hob and in the oven, but I don’t own a pan capable of this so I’ve opted for poaching. Pair with a deliciously simple tomato sauce and you have a warming and nutritious meal.

Time: 30 mins

Price: £6-7 (based on

Note: When costing our recipes, we assume you don’t have any of the ingredients in stock. This means it’s likely to cost less than we quote, unless your cupboards really are bare. We also price according to whole bottles of oil/bags of pasta/jars of spices etc., so you’ll have left-overs to use in other recipes.

Serves: 1


  • 1 tbsp of vegetable oil
  • 1 onion, chopped finely
  • 2 large tomatoes, sliced
  • 1 red pepper, diced finely
  • 1 clove garlic, chopped finely
  • 1 tin chopped tomatoes
  • 40g feta cheese, crumbled
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp vegetable oil
  • Salt and black pepper to taste
  • Fresh coriander to serve, optional


  1. Heat a large saucepan on a medium heat. When it’s hot, add the vegetable oil, red pepper, onion and garlic. Fry for 3-4 minutes until the onion is translucent and the pepper has started to soften.
  2. Stir through the paprika and cumin, salt and black pepper.
  3. Add the chopped tomatoes and mix well to combine, then simmer for a few minutes.
  4. Scatter the crumbled feta over the sauce mixture and lay the sliced tomatoes over the top, leaving wells to break the eggs into.
  5. Gently break the eggs into the spaces you’ve left and put a lid over your pan (if you don’t have a lid you could use a dinner plate!), leave for 5-10 minutes until the eggs are cooked to your liking.DSC_1509
  6. Take off the heat and scatter the coriander over to serve.


This warming dish is great for breakfast or lunch, and adding a few extras such as sliced avocado and crusty bread will give you a delicious dinner too. Make the tomato sauce ahead of time and keep in airtight container in the fridge and you’ve got a scrummy meal in no time!

Heidi is studying for a PhD in Applied Health Sciences at the University of Aberdeen. Most people don’t believe her when she says she has a pet hedgehog named Roy.

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