Mexican Breakfast Eggs

Just the thing for a leisurely breakfast, baked eggs nestling in juicy tomatoes, with the warmth of chilli and a hint of garlic. Serve with lots of hot buttered AGA toast!

Mexican Breakfast Eggs


900g (2 lb) ripe tomatoes

1-2 chillies, finely sliced

3 cloves of garlic, sliced or grated

3 tbsp olive oil


4 Clarence Court eggs

2 tbsp parsley, chopped


1. Cut the tomatoes into quarters and remove the core. Spread over the Delamere Baking Tray, sprinkle the chilli and garlic over, and drizzle with the olive oil. Season well and stir together.

2. Bake for about 15-20 minutes in the centre of the roasting oven until the tomatoes have softened. 

3. Remove the dish from the oven and make four gaps within the tomatoes, break an egg into each gap and return to the oven for 5-10 minutes, until the eggs are done to your liking.

4. Scatter over the parsley and serve at once.

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