baked eggs mt martha naturopath

A healthy and easy recipe from Tobi Puttock. I love his philosophy – “it needs to be easy to make without dirtying too many dishes; it needs to be delicious; and I need to be able to move after I eat it. This ticks all those boxes. The egg whites meander out into the tomatoes to almost bind it together, kind of like a frittata. If you’re an anchovy fan like me, add some to the pan just before you put it in the oven.”

Serves 4


  • 1 small red onion, thinly sliced
  • 1 red capsicum, seeded and cut into strips
  • 400g cherry tomatoes
  • 1 large clove garlic, finely chopped
  • 1 red bird’s eye chilli, finely chopped
  • 4 eggs
  • Handful of flat-leafed parsley leaves, shredded
  • 1 tablespoon coconut oil
  • sea salt and cracked black pepper
  • Freshly grated parmesan cheese, to serve


  1. Preheat oven to 180 deg C. Heat oil in large ovenproof frying pan over medium heat. Add onion and capsicum and cook, stirring often, for 5 minutes.
  2. Add tomatoes, garlic and chilli, along with 125ml water. Stir to combine, then place the pan in the oven and bake for 5-8 minutes, or until capsicum and onions are softened.
  3. Remove pan from oven and use wooden spoon to make 4 little pockets in vegetable mixture. Crack an egg into each pocket. then bake for a further 5 minutes or until eggs are set.
  4. Remove from oven, sprinkle with parsley and season with salt and pepper, to taste. Serve scattered with a little parmesan, if desired.