Eggs baked with chicken and tomatoes

Eggs baked with chicken and tomatoes


  • Butter 1 Tbsp
  • Tomatoes 2, sliced Cooked chicken
  • meat 115 g (4 oz), finely
  • chopped
  • Eggs 6
  • Salt 1/2 tsp
  • Ground black
  • pepper 1/4 tsp Paprika         1 tsp

This dish offers a tasty way of using up leftover chicken. Alternatively, diced ham may be substituted for the chicken.

Serves 6


  1. Preheat oven to 180°C (350°F).
  2. Grease 6 ramekins with butter. Put a slice of tomato into each one, then spoon some chicken meat on top. Break an
  3. egg into each dish and sprinkle with salt and pepper.
  4. Cover dishes with buttered greaseproof paper and stand dishes in a baking tin of hot water.
  5. Place tin in the oven and bake for 10 minutes.
  6. Remove dishes from oven and sprinkle paprika over. Serve immediately.

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