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Baked Eggs With Tomatoes Salsa Recipe

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Baked Eggs With Tomatoes Salsa Recipe

Prep Time: Cook Time:


  • Egg, whole, raw | 4.00 small
  • Cooking spray | 4.00 spray , about 1/3 second 1 NLEA serving
  • Spices, pepper, black | 1.00 dash
  • Tomatoes, red, raw | 2.00 medium whole 2-3/5" dia
  • Spring onions | 3.00 medium 4-1/8" long
  • Tabasco | 0.13 tsp
  • Cilantro, Fresh, Chopped | 0.50 oz
Nutrition Facts (Per Serving)

Calories per serving: 71.50 mg

Fat per serving: 3.99 g

Saturated fat per serving: 1.24 g

Protein per serving: 5.52 g

Sodium per serving: 60.08 mg

Cholesterol per serving: 141.36 g


  1. Chop the tomatoes finely; trim the scallions and then chop them finely. Combine tomatoes, scallions, some pieces of cucumber and sauce in a small saucepan to make salsa.
  2. Preheat the oven at a temperature of 350?F.
  3. Spray the 4 ramekins with oil and put the spoonful of the salsa in the base of each dish. Crack an egg into each dish. Put the dishes in a roasting tin half-filled with the hot water and then scatter over the black pepper.
  4. Heat the remaining salsa in a pan. Bake the eggs for 12 minutes. Serve the salsa with the cooked eggs and scatter over the coriander.

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