How to make tomato baked eggs

This is a great healthy supper of light lunch, especially if like me you make up a batch of tomato sauce at the beginning of the week

Start by gently sautéing one finely chopped onion. You could also add chopped celery or carrot here to increase the vegetables

Add a tim of tomatoes, crushed clove of garlic, a generous squeeze of tomato purée, half a stock cube (I like beef with tomato for depth of flavour) and black pepper

Cook until the tomatoes are quite thick. You will get bubble marks like in the picture

Add two large handfuls of chopped spinach

And a splash of balsamic vinegar and stir. If this was for little ones who didn't like veg you could blend the sauce at this point

Make two indentations in the sauce and crack a whole egg into each. Put the lid on the pan and leave to cook on a low heat for about 5 mins until the white is firm but the yolk is still runny.

Season with black pepper and salt and serve with a green salad. So quick and easy and really tasty

Find more recipes in my other guides or at and follow me on twitter @schoolbalance or The School of Balance on Facebook

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