Baked chilli tomatoes with poached eggs and mozzarella

Lively, baked chilli tomatoes nestle with silky poached eggs and torn mozzarella, all bubbling in a herb-scented sauce. Expect bursts of chilli heat, oozing yolks and melting cheese—a brunch that wakes you up in the most delicious way.

Baked chilli tomatoes with poached eggs and mozzarella is packed with fresh vegetables and herbs, high in protein and nutrients from eggs, and moderate in cheese and butter, making it a well-balanced, hearty meal.

Ingredients

• 2 tbsp olive oil
• 40g unsalted butter
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 1 red chilli, chopped
• 4 sage leaves, chopped
• 100g kale, stalks removed and roughly chopped
• 8 ripe tomatoes, halved
• 1 tsp sherry vinegar
• 250ml vegetable stock
• Salt and freshly ground black pepper
• 4 poached eggs, to serve
• 1 ball mozzarella, torn into pieces, to serve
• 1–2 tbsp sumac, to serve

Method

Start the Sauce

1. 1. Preheat your oven to 230°C/210°C Fan/Gas 8. Put a flameproof, oven-safe pan on medium heat and add olive oil and butter. Once bubbling, add the chopped onion, garlic, chilli and sage. Fry gently for 10 minutes until the onion turns soft and fragrant.

Add Greens and Tomatoes

1. 1. Stir in the chopped kale and fry for 2–3 minutes to soften. Arrange the tomato halves cut side down in the pan. Season well with salt and pepper, then splash in the sherry vinegar and pour over the vegetable stock.

Bake the Tomatoes

1. 1. Leave the pan uncovered and place in the hot oven. Roast for about 40 minutes until the tomatoes are blistered and bubbling, with a rich, thickened sauce.

Finish and Serve

1. Carefully remove the pan from the oven. Gently top with poached eggs and scatter over torn mozzarella. Sprinkle generously with sumac.
2. Return the pan to the oven for 3–4 minutes—just enough to warm the eggs and melt the mozzarella. Serve immediately for maximum ooze.

Additional Tips

• Use perfectly ripe tomatoes for the best natural sweetness and depth.
• To save time, poach the eggs while the tomatoes bake, or use very soft boiled eggs peeled and halved.
• Sumac gives a lovely citrus tang—try a little more for extra zing.

Suggested Wine Pairing

• Majestic: La Gioiosa Prosecco DOC Treviso – This bright, bubbly Prosecco brings lively citrus notes that lift the tomato’s natural acidity and balance the creamy mozzarella.
• Tesco: Finest Pinot Grigio delle Venezie – Crisp, mineral and delicately floral, this Pinot Grigio pairs well with the gentle heat of chilli and the herbal edge of sage and kale.
• Sainsbury’s: Taste the Difference Gavi – Zesty and fresh, with a lemon and almond finish, Gavi is fantastic against rich, roasted tomatoes and keeps the eggs and cheese light on the palate.

Pick a wine with zippy acidity and you’ll have a sensational brunch combo every time!

What can you serve with this

1. Griddled Sourdough – Perfect for dunking into the saucy tomatoes and runny yolk.
2. Fresh Rocket Salad – Peppery greens add a bright, lively freshness against the savoury bake.
3. Crispy Hash Browns – For extra crunch and to turn brunch into a feast.
4. Roasted Peppers – Sweet peppers echo the Mediterranean notes of the main dish.

FAQs for Baked chilli tomatoes with poached eggs and mozzarella

• Can I use tinned tomatoes instead of fresh? Fresh tomatoes are best for roasting, but good-quality whole tinned tomatoes can work in a pinch—drain well and don’t overload the pan with liquid.
• Is this dish vegetarian? Yes, if you use vegetarian mozzarella and stock – always check the label.
• How do you get perfectly runny poached eggs? Use very fresh eggs, keep the water just simmering, and don’t overcook—about 2–3 minutes is ideal.
• Can I make it ahead of time? The tomato base can be baked in advance, but add the eggs and cheese just before serving for the best result.
• Is it spicy? The dish has a gentle heat from the fresh chilli. Adjust the amount to your taste or leave it out for a milder version.
• Can I double the recipe? Absolutely—use a larger pan and increase all quantities proportionally for more servings.
• Is it suitable for pregnancy? Yes, as long as you use pasteurised mozzarella and cook eggs until the yolk is fully set, or as desired.

Nutri-score Health Check

This brunch gets a Nutri-Score of B. Bursting with fresh tomatoes, kale and herbs, high in protein from eggs and modest on cheese, it’s satisfying and nutritious. Butter pushes up saturated fat slightly but overall balance is good. Skip butter for a lighter option.

Positive Factors

• High in vegetables: tomatoes, kale, onion, herbs
• Protein boost from eggs
• Suitable for gluten-free, nut-free and vegetarian diets (check cheese/stock labels)

Negative Factors

• Some butter and mozzarella add saturated fat
• A little salt in cheese and stock

Nutri-Score is automatically calculated from the recipe’s ingredients and should only be used as a quick health guide.