Nomato Baked Eggs

Baked eggs are the perfect brunch dish and our Nomato Sauce makes it extra tasty, without the stomach-irritating tomato, garlic, onion and sugar. Coupled with sourdough for dipping, this  dish will certainly start your weekend off on the right foot!

  • Bellygoodness nomato sauce
  • 110g red or yellow pepper, finely sliced
  • 80g asparagus, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp olive oil
  • 2 medium/large eggs
  • 1 tbsp water
  • 18g parsley and coriander, roughly chopped
  • Sourdough bread
  • Salt and pepper
  1. Heat oil in medium pan on medium-low heat.
  2. Add peppers, asparagus and cook for 3-4 minutes before adding dry spices. Stir to coat vegetables in spices.
  3. Add Nomato sauce and stir in with 1 tbsp water and cook for a further 2-3 minutes.
  4. Stir in chopped parsley and coriander, leaving enough for garnish and then make two small holes for your eggs.
  5. Crack the eggs into the holes and bake with a lid on the pan until the egg is required consistency.
  6. Sprinkle with the rest of the chopped herbs and serve with sourdough bread.