Stonegate Estate Baked eggs with tomatoes, chilli and garden herbs


Make the most of seasonal ingredients and juicy homegrown tomatoes in the most satisfying way. A flavour bomb of chilli, thyme, marjoram, and rosemary add a fragrant kick – a warming recipe for our deliciously jolly, organic eggs.

Prep time 10 minutes | Cook time 1 | Serves 4


1kg of organic, homegrown tomatoes, a mixture of shapes, sizes and colours is always good
6 cloves of garlic
1 medium red onion, thinly sliced
1 medium-hot red chilli, sliced into thin rounds
4-5 sprigs of thyme
3-4 sprigs of marjoram, rosemary or both
4 tablespoons of olive oil
Sea salt
Freshly ground black pepper
1 fresh baguette or 4-6 slices of quality sourdough
4 Stonegate Estate Organic eggs


Pre-heat the oven to 170C/150 (fan) and rinse the tomatoes, if needed. Halve the larger tomatoes and place them, cut side up, in a suitably sized roasting tin. Add any smaller tomatoes in whole.

Add the garlic cloves and red chilli, scattering over the slices of onion. Tear and scatter over the herbs, including their whole stems. Trickle half the olive oil over everything and season well with salt and pepper.

Place the tray in the hot oven and cook for around 1 hour, until everything is soft and juicy.

Meanwhile, slice the baguette into thick rounds. Drizzle both sides with the remaining olive oil and sprinkle with sea salt. Place the tray in the oven and cook until the bread is golden and crunchy at the edges, then remove from the oven and set aside.

Take the tomatoes out of the oven and make 4 wells into which you can crack the eggs. Carefully crack in each egg, season their tops with salt and pepper and return the dish to the oven to cook for a further 6-8 minutes, or until the eggs are just set.

Arrange the toast around the dish and bring it straight to the table for everyone to dig into.


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