Serves: 4.   Total Time: 35 mins


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp ground cumin
  • Sea salt
  • Pepper
  • 500g cherry and Campari tomatoes, halved if large
  • 8 large eggs
  • 1/4 cup. fresh basil, finely chopped
  • Toasted baguette, for serving


  1. Heat oven to 200 degrees. Heat oil in large oven-safe skillet on medium. Sauté onion until golden brown and tender, 8 min. Stir in garlic, cumin, and 1/2 tsp. each salt and pepper and cook 1 min. Stir in tomatoes, transfer to oven, and roast 10 min.
  2. Stir vegetables, then make 8 small wells in vegetable mixture and carefully crack 1 egg into each. Return to oven and bake eggs to desired doneness, 7 to 8 min. for slightly runny yolks. Sprinkle with basil and serve with toast.




Nutrition per serving: 991kj/237 cal, 14g protein, 8g carbs, 2g fibre, 4.5g sugars (0g added sugars), 16.5g fat (4g sat fat), 392 mg sodium

Tags:  breakfast