Oven Baked Eggs with Tomato Salsa Recipe
When you’re living with diabetes, a healthy breakfast is a must for blood sugar control as well as weight management. Try this easy recipe to kick start your metabolism and keep you going all day long.
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
For The Salsa
  • 2 Ripe TomatoFinely Chopped
  • 3 Spring OnionsTrimmed and finely chopped
  • 1small CucumberFinely chopped
  • Tobasco Sauceto taste
  • 1tbsp Coriander LeavesFresh and Chopped
For the Eggs
  • 4Sprays olive oil
  • 4 Eggs
  • 1Dash Pepper
  1. Preheat the oven to 350 deg F
  2. To prepare the salsa, put the tomatoes, spring onions, cucumber and tabasco sauce in a small saucepan and set aside.
  3. Lightly spray 4 ramekins with oil and place a spoonful on the prepared salsa in the base of each dish. Carefully break an egg in each dish. Sprinkle some pepper on top of each egg.
  4. Place the 4 ramekins in a roasting tin half-filled with hot water. Heat the remaining salsa in the saucepan gently.
  5. Bake the eggs for 8 to 10 minutes or until cooked.
  6. Stir in the chopped coriander leaves into the reserved salsa. Serve spooned over the cooked eggs. Enjoy your breakfast while still hot!