Baked Tomato Eggs with Serrano Ham and Garlic Toast

Baked Tomato Eggs with Serrano Ham and Garlic Toast

Tomato, eggs and ham. My ideal breakfast combo. This is totally the breakfast of champions, a brunch lover’s best friend if you will. Hollow out a beautifully ripe tomato, crack and egg into it, bake it – devour.

Some may find garlic toast a weird addition to a morning meal but I don’t – I’m obsessed with garlic. Oh, and it goes really well with the tomato eggs. And ham.

All you need for this dish are five ingredients, an oven, and a toaster. How uncomplicated!


  • 4 small slices of ciabatta bread
  • 1 clove of garlic
  • 2 medium – large tomatoes
  • 4 slices of Spanish Serrano ham
  • 2 eggs
  • Salt
  • Pepper


Preheat oven to 200°c

Get your tomatoes and cut a lid off the top of each. Using a small knife and a spoon, hollow out of the inside by removing the seeds and some of the inside flesh that protrudes into the centre.

Next wrap two slices of Serrano ham around each tomato – the ham should stick snugly to the skin.

Place the tomatoes on a baking tray, then crack an egg into each one before baking in the oven for around 25 – 35 minutes (depending on the size of your tomatoes and eggs).

A few minutes before removing the tomatoes from the oven, toast your ciabatta slices, rub a clove of garlic on each side and drizzle with a little olive oil.

Season with salt and pepper to taste.

Makes enough for one hungry beast, or two happy sharers.


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