Nomato Baked Eggs

Baked eggs are the perfect brunch dish – and our Nomato Sauce makes this tomato free recipe extra tasty, without this particularly stomach-irritating ingredient (or any garlic, onion or sugar, for that matter). Coupled with sourdough for dipping, our baked eggs 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 reaches the required consistency
  6. Sprinkle with the rest of the chopped herbs and serve with sourdough bread