Tomato and Egg Bake

Tomato and Egg Bake

Nutritious, yet simple to make, this Tomato and Egg Bake has been enjoyed in my family from toddler years right through to becoming adults.  As the children grew they experimented with flavours and combinations so this dish has lots of options.  Wonderfully simply yet Gluten Free and Dairy Free.

Ingredients for 2 servings:

400 g tin of tomatoes.  I use chopped personally. 

2 eggs

Herbs or spices (according to your taste)

Cooked leftover meat (if you wish)

Dairy free cheese grated (as to your taste - I use no more than 2 tablespoons)

Tomato and Egg Bake

Method:

Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4.

Place the tomatoes in a small shallow ovenproof dish.

Stir in the cooked meat

Break the eggs on top and sprinkle with herbs.

Place in oven and cook for 15 minutes.

Remove, add the Dairy Free cheese and place back in oven for 5 minutes or until eggs are set.

Additional Notes:

I love to eat it with Roasted Asparagus but it’s also great with buttered toast, roast potatoes, pasta or rice.

Change the taste of this dish by adding vegetables such as sweetcorn or bell peppers.

Add different spices such as chilli to spice it up a bit!

Equipment Used:

Small shallow ovenproof dish.