Budget cooking can be delicious and nutritious, like this tomato egg bake! Chances are good that you already have everything you need in your pantry and refrigerator.

This month my inaugural post is focused on Budget Eats. I set out to create a healthy, delicious, simple, and satisfying meal for less than $3 per serving. Take a look at my Tomato Egg Bake, a riff on shakshuka. Priced out at ~$1.75 per serving (organic ingredients purchased in a Manhattan grocery store!!!) — Success! Pair this eggy, tomato goodness with a hunk of crusty bread and you’ve got a healthy, hearty meal. Enjoy!

Tomato Egg Bake

No ratings yet

Print Pin Rate

Course: Breakfast, Main Course

Keyword: eggs, tomato

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Author: Chef Abbie Gellman RD

Ingredients

• 1 tablespoon olive oil
• ½ onion minced
• 1/4 cup zucchini grated
• 1 tablespoon garlic minced
• 3 plum tomatoes diced
• 1 15- oz can beans drained and rinsed – I like black beans, but you can use any type you like
• ½ tsp cumin ground
• ¼ tsp coriander ground
• 3/4 tsp kosher salt
• 1/8 tsp ground black pepper
• 4 large eggs
• 1 scallion sliced (optional)

Instructions

• Pre-heat oven to 375˚ F.
• Heat olive oil in a pan over medium heat, onion and zucchini and cook until soft, ~3 minutes.
• Add garlic and cook ~30 seconds then add tomatoes, black beans, cumin, coriander salt, and pepper.
• With the back of a spoon, make four slight indentations in the mixture and crack the eggs into them. Place pan into the oven for about ~6-8 minutes to finish cooking the eggs to your liking.
• Garnish with scallions.

Notes:
• you can also use herbs for garnish – parsley, cilantro, or mint are all great additions
• for an extra kick, add a pinch of cayenne pepper or chili powder