Spanish-style baked eggs

Low-carb and low-calorie, this healthy egg and tomato dish is great for sharing.

Spanish-style baked eggs

Try this simple, Spanish-style dish for a quick mid-week meal that is perfect for breakfast, lunch or dinner.


Serves 2 Prep time 15 minutes Cook time 20-30 minutes

Vegetarian Gluten-free


  • 1 tbsp sherry vinegar
  • 2 shallots, finely sliced
  • 1 clove garlic, crushed
  • 10 capers
  • 1 red chilli, finely chopped
  • 2 eggs
  • 30ml olive oil
  • 15g flat leaf parsley, chopped
  • 1 tin chopped tomatoes
  • 30g sliced chorizo (optional)


  1. Preheat the oven to 170C/325F/Gas 3.
  2. In a shallow frying pan, heat the olive oil and lightly fry the shallots, garlic, chilli and chorizo (if using) for 2 minutes.
  3. Add the vinegar to the pan along with the capers and simmer for 1 minute.
  4. Add the chopped tomatoes and bring to the boil.
  5. Add the parsley and adjust the seasoning.
  6. Pour the sauce into a small ovenproof dish and gently crack the eggs into the sauce, one by one. Be careful not to split the yolks.
  7. Cover with foil and place in the oven for 3 minutes until the eggs are cooked through.

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