Baked Eggs in Tomato Sauce

Hello hello everybody! As I write this I’m whizzing past Milton Keynes on what has possibly been my earliest and longest ever train journey to London from Wolverhampton but the 7am weekend start is worth it – I’m going to see The Great British Bake Off: Extra Slice being filmed today! 😀 Me and my mum have managed to grab hold of some seats through the brilliant Putney Cake Club and the prospect of sitting in a room with Jo Brand and a few dozen pies and tarts has left us rather excited! I can’t wait to share with you how it went and the bake I’m taking along with me next week 🙂

In other exciting news, I start my new job in less that two weeks now and whilst I can’t wait to get started and meet everyone I’ll be working with, the nerves are really starting to set in now. I’ve found myself wanting to spend less and less time baking and cooking up treats and more time buying new clothes, stationary and stressing about where I’m going to live when I move back to London come October (if anyone has a bed going in East London then give me a shout – I’ll make you lots of cakes in return ;)) I’m telling myself that everything will sort itself out though and I’ll get my mojo back in no time, surely what I’m feeling is perfectly natural?!!

On to the task at hand though; this recipe is inspired by a lovely blogger: The Londoner and her Dip n Share Eggs and is perfect for a lazy sunday brunch or late night dinner for you and whoever is lucky enough to be with you. I eat mine out of the sauce pan when I’m feeling super lazy and indulgent and can’t be bothered to wash up any extra dishes (which is most of the time but shhhh) and find that a good hunk of crusty bread makes the perfect sauce-soaker (no spoon required) when you reach the bottom of the pan.

I promise you that once you try this recipe you will turn to it again and again: hangovers, midnight munchies or just a cosy night in, they’ll be your new best friend and aren’t even that calorific – what’s not to love!

Ingredients (Serves 1 – 2)

Glug of Olive Oil

2 Spring Onions, roughly chopped

1 Large Clove Garlic, finely sliced

3-4 Anchovies

Small Piece of Chorizo (about 5-7cm long), chopped into small chunks

4 Cherry Tomatoes, quartered

1 Pepper (I used a mixture of red and yellow), finely chopped

1 x 227g Can of Chopped Tomatoes

1½ Tsp Smoked Paprika (spicy rather than sweet if you have it)

Salt & Pepper, to season

2 Eggs

50g Feta Cheese

Bread, to dip


Heat the oil in a smallish heavy bottomed frying pan or skillet on a medium heat and wait a couple of minutes for it to heat up. When the oil is hot, add the spring onions, garlic and anchovies and give everything a stir together. Wait for the anchovies to crumble and the garlic to turn golden before adding the chorizo, tomatoes and peppers. Stir all the ingredients round so they get coated in the oil and turn the heat down slightly to medium/low and leave to cook together for 3-4 minutes.

When the peppers have softened slightly and the tomatoes are slightly squishy, add the chopped tomatoes, paprika, salt and pepper and give it a taste to check the seasoning is good. Cook for 5 minutes until the tomato juice has reduced a bit and you have a thick sauce.

Make a small well in the tomato sauce and crack the egg/s into the well and cook for 2-3 minutes. Turn the grill on to a medium heat so it can heat up.

When the egg is nearly cooked, crumble the feta on top of the sauce and finish off under the grill until the feta is slightly gooey and the egg is cooked.

Serve with a good chunk of crusty white bread or sourdough and get dunking!



Helena x


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