Tomatoey Herby Eggs

An easy and wholesome meal ideal for breakfast, brunch, lunch or dinner.

Recipe serves 1.

What you need

  • Big pan


  • Splash of extra virgin olive oil or coconut oil
  • Red onion
  • One garlic clove
  • Half tin (200g) of chopped tomatoes
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh coriander
  • 2 eggs
  • Salt & pepper
  • Toasted sunflower and pumpkin seeds (optional)


  1. Chop the onion and add to a lightly oiled pan. Cook on medium heat for a few minutes until soft.
  2. While the onion cooks, chop the garlic and herbs, then add to onion. Cook for 1-2 minutes.
  3. Add the chopped tomatoes and stir. Simmer for 10 minutes.
  4. Make two small holes in the mixture and crack an egg in each hole.
  5. Cook for 4-5 minutes until the eggs are cooked to your preference.
  6. If you like a firm egg, place the pan under the grill for a few minutes.
  7. Season to taste with salt and pepper.

Serve alone, with a side salad or scatter a few toasted seeds over the top.


  • If you do not have fresh herbs, use 1 teaspoon of dried.
  • To cook for two people, use a big pan and double up on the recipe. When cooked, plonk the pan on a chopping board on the table and serve straight from the pan.
  • For something a little different, add mushroom, spinach or kale, or anything else that is lurking in your fridge to add flavour and extra vitamins.
  • Get creative with additional herbs and spices to create different tastes and health benefits.