Baked ham and eggs


This recipe gets a fresh kick from the tomatoes and is low in fat as it’s baked rather that fried so is a great option to help with your January health kick. Make sure you get lean ham, a thick slice from behind the deli counter will mean that you can cut out any fat and add nice chunks to the dish. If you’re really watching the fat content, just use one egg yolk and two egg whites. As you can tell by the fact that it only has four ingredients, it's as simple as anything to make as well.


3 tomatoes
2 eggs
100ghoney roasted ham (in one thick slice)
  fresh thyme


Prep time15 minutes
Tagsmain course ham and eggs


Pre-heat your oven to 200°c.

Quarter the tomatoes and put them into a roasting tin. Season with salt and pepper and scatter over a generous sprinkling of fresh thyme. Roast the tomatoes for around 45 minutes until they are soft and starting to caramelise at the edges. At this stage remove them from the oven and turn the heat down to 160°c.

Once the tomatoes are cool enough to handle, remove the skins and place the quarters in a portion-sized earthenware dish (or anything over proof that is the size of one serving).

Cut the ham into bite-sized pieces and scatter amongst the tomatoes. Then crack the two eggs over the top of the tomatoes and ham.

Season the eggs with salt and pepper and then place in the oven for around 15 minutes until the whites are cooked. Put the dish right at the bottom of the oven so that the yolks don't scorch.

Leave to cool for around 5 minutes, just so it’s not piping hot, then tuck in straight out of the dish.

If you’re not trying to be healthy, add a good grating of mature cheddar for the last five minutes of cooking, it works a treat!