Baked Eggs

This dish was created whilst scrounging for leftovers at my dads house, and my excitement at finding a cast-iron skillet. At home I don’t have any pans that can go into the oven except one enormous one, meaning unless I plan to cook for an entire village, these recipes aren’t usually manageable.

This recipe is super, super healthy, but so filling! I felt very wholesome after, and good knowing that I used all the leftover veg that otherwise could’ve been left to go bad. The quantities of ingredients in this recipe are also entirely flexible.

Out of pure laziness, I chose to bung the whole thing in the oven for the whole cooking process – sometimes I find it hard to predict how cooked the eggs are this way. It shouldn’t be a problem if you keep checking it, but if you prefer more control over your egg softness, then I would advise cooking on the stove with a lid on instead, cooked like a shakshuka.


  • 400g can of chopped tomatoes
  • 3 whole tomatoes, quartered (or diced, if you prefer)
  • A large handful of spinach
  • A large handful of chestnut mushrooms, sliced
  • Half an aubergine, sliced thinly (about 1/2 cm slices)
  • 2 large eggs
  • Dried basil, salt and pepper for seasoning


  1. Season all the veg with a generous sprinkle of basil and salt and pepper.
  2. Pour half the chopped tomatoes into an oven safe skillet, and mix in half the spinach, mushrooms, and tomatoes.
  3. Layer on top the aubergine, trying to overlap as little as possible.
  4. Pour the other half of chopped tomatoes with the remaining veg and create two little wells using a spoon.
  5. Crack one egg into each little well. Season.
  6. Bake for around 15-20 minutes at 200C, rotating dish half way through, or alternately, cook on the stove with a lid on.
  7. Enjoy!

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