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Baked tomato eggs with chilli breadcrumbs

Baked tomato eggs with chilli breadcrumbs


See in the weekend with this tasty twist on baked eggs

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2240kj 535kcal
  • Fat
    Med 27%
  • Saturates
    Low 22%
  • Sugar
    Low 13%
  • Salt
    Low 23%

% of adult’s reference intake | Carbohydrates per serving : 58g

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  • 4 large Co-op vine ripened tomatoes
  • 4 Co-op British free range eggs
  • 3 tbsp Co-op golden breadcrumbs
  • 1 tsp chopped flat leaf parsley
  • 1 red chilli, deseeded and thinly sliced
  • 2 tsp olive oil
  • 1/2 x 250g pack Co-op asparagus, woody ends removed
  • 2 slices Co-op Irresistible ancient grains sourdough bloomer


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Slice the tops off the tomatoes and scoop out as much flesh as possible
  3. Put the tomatoes in a small roasting dish and crack an egg into each one
  4. Put the breadcrumbs into a small bowl and stir in the parsley, chilli and 1 tsp of the oil
  5. Season, then spoon the topping over the eggs
  6. Drizzle with the remaining oil
  7. Bake for 12-15 mins, until the egg whites have just set
  8. Meanwhile, blanch the asparagus in boiling water until bright green
  9. Drain immediately and rinse under cold water
  10. Toast the bread and cut into soldiers, then serve alongside the baked eggs and asparagus

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