[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) NZ$150. Offer ends 25/05/24. See terms.
Photo of Baked egg with spicy tomato, bacon and onion by WW

Baked egg with spicy tomato, bacon and onion

Total Time
30 min
10 min
20 min
Have the works for breakfast any day of the week with this super easy dish that’s packed with protein, flavour and satisfaction.


Olive oil

1 tsp

Brown onion

½ medium, finely chopped

Shortcut bacon

1 slice(s), fat trimmed, thinly sliced

Ground paprika

¼ tsp, (smoked)

Dried oregano

¼ tsp

Balsamic vinegar

1 tsp


4 small, (baby roma vine-ripened, chopped)


1 medium

Wholegrain bread

1 slice(s), (35g), toasted


  1. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a small frying pan over medium heat. Add onion and bacon and cook, stirring, for 5 minutes or until browned. Add paprika and oregano and cook for 30 seconds or until fragrant.
  2. Stir in vinegar, tomatoes and ½ cup (125ml) water. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5 minutes.
  3. Transfer tomato mixture to a ¾-cup (185ml) capacity ovenproof dish. Using a large spoon, make an indentation in the tomato mixture. Gently break egg into indentation. Bake for 10 minutes or until egg white is set and yolk remains soft. Sprinkle with freshly ground black pepper and serve with toast.


TIP: The tomato mixture can be made ahead of time and reheated in the morning before adding the egg. Store in an airtight container in the refrigerator until required.You can complete Step 3 in the frying pan if you wish. Make an indentation and crack the egg as described, then cook for 2–3 minutes.