Tomato Spring Onion Baked Egg for One
Serves: 1
  • 1 heaping cup diced fresh tomato
  • 1 spring onion, quartered and thinly sliced (about ⅓ cup)
  • 1 clove garlic, minced
  • 1 tsp extra virgin olive oil
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 large egg
  • 1 tablespoon freshly grated parmesan
  • 1-2 leaves fresh basil, thinly sliced (optional, but recommended)
  1. Preheat the oven to 350 degrees.
  2. In a small (single serving) oven-safe pan, combine the tomatoes, spring onion, garlic, olive oil, salt and pepper. Stir well. Bake for 10 minutes, then remove from the oven and stir again. The tomatoes should have released some of their juices. Use the back of a spoon to press into one layer
  3. Crack the egg into a bowl and then pour over the tomato mixture. Sprinkle with parmesan.
  4. Bake for 20-25 minutes until the egg white is set.
  5. Remove from the oven. Sprinkle with basil just before serving, if desired. Enjoy!
Recipe by Maine Course at