Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Tomato Chilli Baked Eggs.
This is one of my favourite weekend breakfasts – I tend to forget about it and then eat it like crazy for a few weeks. It is based on Shakshouka which is a baked egg and spiced tomato dish originating in the Middle East and North Africa and Huevos Rancheros which is the Mexican/Spanish version.
I made this in one of my favourite traditional little Spanish terracotta dishes – if you don’t have a suitable individual dish or wish to make this recipe for more people then you can use a large casserole dish.
Other Breakfast Ideas
If you like this recipe for Gluten and Dairy Free Tomato Chilli Baked Eggs then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Chocolate Cashew Smoothie Bowl (Gluten & Dairy Free)
- Go low carb with my recipe for Mexican Sweet Potato Toasts (Gluten & Dairy Free)
- Start the day with pancakes Vegan Banana Pancakes (Gluten & Dairy Free)
- Try a firm favourite with Gluten and Dairy Free Poached Eggs with Chilli Lime Avocado
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Tomato Chilli Baked Eggs (Gluten Free, Dairy Free)
Ingredients
Instructions
-
Use an individual casserole dish that you can put on the stove and in the oven
-
Preheat the oven to 180 oC
-
Place the olive oil in the dish over a medium heat
-
Saute the onion, garlic, basil, pepper and chilli for 5 minutes
-
Add in the chopped tomatoes and season to taste
-
Make a hole in the middle of the sauce and crack the egg in
-
Sprinkle on the cheese and transfer to the oven
-
Bake for 10 minutes
-
Enjoy as is or with some toast or hash browns as dippers
