There’s something oddly luxurious about baked eggs—even though it’s basically a no-fuss pantry meal in disguise. This recipe is warming, packed with protein and antioxidants, and ideal for those chilly evenings when you want something comforting but still feel like you’ve got your life together.
🌤 Why You’ll Love It (Especially in Winter)
Eggs and tomatoes might sound summery, but they pack a winter wellness punch. Eggs are one of the few natural sources of vitamin D (something we’re all short on once the sun does a runner), while tomatoes bring in antioxidants like lycopene and immune-boosting vitamin C.
Basically, it’s your cosy dinner that also supports your immune system. Win-win.
🛒 Ingredients (Serves 1)
- 2 eggs
- ½ cup canned crushed tomatoes (or fresh if you’re feeling fancy)
- ¼ tsp dried oregano or mixed herbs
- 2 tbsp crumbled feta cheese
- Salt and pepper to taste
- Optional: A pinch of chilli flakes or a drizzle of olive oil
👩🍳 Instructions
- Preheat the Oven
Preheat your oven to 190°C (fan). Grease a ramekin or small baking dish lightly with olive oil or cooking spray. - Layer the Tomatoes
Spoon the crushed tomatoes into the bottom of your dish. Sprinkle with herbs, salt, and pepper. - Crack in the Eggs
Gently crack the eggs on top of the tomatoes, trying not to break the yolks. Crumble over the feta. - Bake It
Bake for 12–15 minutes, or until the whites are set and the yolks are still a little runny (or longer if you like them firmer). - Finish & Serve
Top with a pinch of chilli flakes or a drizzle of good olive oil if you like. Serve with toast, pita, or just a spoon.
🧠 Nutrition Snapshot
- Vitamin D: Eggs give you a natural boost when sunshine is in short supply
- Vitamin C & Antioxidants: Tomatoes help support immune health
- Protein-Rich: Keeps you full and fueled
- Roughly 300–350 kcal per serve
💡 Healthy Hack
Add a handful of baby spinach or chopped kale to the tomato base before cracking in the eggs. Instant veggie boost without much effort.
🧊 Storage Tips
Best made fresh—but if you’re prepping ahead, you can make the tomato and spinach base in advance and just crack in the eggs when ready to bake.
Leftovers? You can microwave them gently the next day, though the yolks may not stay runny.
🔄 Swap Suggestions
- No feta? Try grated parmesan or a dollop of ricotta
- Want more spice? Stir harissa or gochujang into the tomatoes
- No ramekin? Use a small ovenproof bowl, mini frying pan, or even a muffin tin
- Craving carbs? Scoop it all up with warm pita or sourdough toast
🍅 One Dish, Big Comfort
Whether it’s brunch-for-dinner or a solo Sunday lunch, baked eggs are one of those “I’m taking care of myself” meals that take barely any time at all. They’re warm, nourishing, and just that little bit indulgent—in the best possible way.
💬 Have a go-to baked egg combo? Let us know in the comments or tag your cosy creations with @Plan4One. Hungry for more healthy solo recipes? Subscribe and get weekly inspo straight to your inbox!
