This Bacon and Tomato Baked Egg Soup recipe can make a quick and easy breakfast, lunch or even dinner. All you really need is to quickly make the sauce on the stove top and then finish it off in the oven. You can also make the sauce in bulk and keep in the fridge if you like to prepare your meals beforehand, then all you need to do on the day you’re having this, is transfer into a baking dish and break an egg in and bake.
2 to 4 eggs, 3 to 4 large grated or chopped tomatoes, half a cup chicken broth, 1 diced onion, 1 or 2 bacon rashers/pork belly diced, black pepper, salt
Fry the onions until golden brown. Add the bacon and then tomatoes. Leave it cook until it becomes a sauce. Add the chicken broth and bring to a simmer. Season with salt to taste and take off the heat.
Baking The Eggs
Transfer the tomato sauce into oven proof baking dishes, break the eggs in, add salt, pepper, a bit of fat or oil and bake in a preheated oven at 220 degrees for 15 to 20 minutes or until the eggs are done to your preference
Season with black pepper and herbs of choice
Enjoy your Bacon and Tomato Baked Egg Soup