Baked Eggs

See all recipes
Baked eggs in a rich Tomato sauce with Moroccan inspired seasoning, perfect for brunch, and suitable for vegetarians.
Prep time: 25 minutes


  • 4 Eggs
  • 2 Diced Peppers
  • 2 Diced Onions
  • 4 Toasted Pittas
  • 2 Tbsp Worcester Sauce
  • 1 Tsp Mixed Herbs
  • 1/2 Tsp Ginger
  • 1/2 Tsp Cumin
  • 4 Tbsp Ketchup
  • 1 Tin Tomatoes


  • Fry the onions and peppers in 1 tbsp oil, Worcester sauce, herbs, cumin, salt and pepper for 5 minutes of until softened.
  • Add tomatoes and ketchup and simmer for a further ten minutes, transfer into a roasting dish and make 4 wells, crack the eggs into the wells and bake at 180 for 15 minutes.
  • Serve with toasted pitta bread.

You might also like...

Breakfast Muffins

Quick & Easy with a dollop of brown sauce, perfect weekend breakfast.

Sweet Chilli Omelette

Cheesy with a light spicy kick, great for weekend breakfasts!

Sweet Chilli Tomatoes

Slow roasted sweet tomatoes, great as a salad topping or paired with a brunch.