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Baked eggs with tomatoes and bacon

Recipe from: 6/9/1999 12:00:00 AM
Ingredients 8
Servings 4


  • 6
    ripe red tomatoes
  • 10
  • 5
    mustard powder
  • sea salt and milled black pepper to taste
  • 15
    olive oil
  • 6
    jumbo eggs
  • 15
  • 8
    rashers streaky bacon


Dice tomatoes, place in a saucepan and season with sugar, mustard, salt and pepper. Simmer for 5 to 10 minutes, stirring from time to time (tomatoes should be mushy but not runny.) Lightly oil 4-6 individual ovenproof dishes, each 10 cm in diameter, or use a shallow 20-22 cm diameter ovenproof dish. Pour in a layer of tomatoes, make shallow indentations in top with the back of a tablespoon and carefully slide an egg into each. Season lightly with extra salt and pepper, add a dab of butter to each and spoon over a little tomato cooking juices. Bake, uncovered, at 180 ºC for 10-20 minutes, or until eggs have firmed to your liking. Serve immediately with fried bacon and hot toast.

Read more on: bake  |  shallow-fry

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