Whether you like your eggs boiled, fried, poached or scrambled, there's a tasty treat for everyone. These vegetable baked eggs provide for a nutritious breakfast.


  • 2/3 cup chicken stock

  • 1/2 cup couscous

  • 2 tsp extra virgin olive oil

  • 1 tbs chopped chives

  • 1 tbs chopped basil

  • 4 large tomatoes (about 250g each)

  • 4 eggs


  • 1.

    Preheat the oven to 180C. Place the chicken stock into a small saucepan, cover and bring to the boil. Add the couscous, stir once. Turn off the heat and stand, tightly covered, for 5 minutes. Drizzle with the oil and fluff up the grains with a fork. Stir in the herbs and season with freshly ground black pepper.

  • 2.

    Cut the tops from the tomatoes, and scoop out the seeds and core. Pat the insides dry with paper towels.

  • 3.

    Divide half the couscous evenly between the tomatoes, and place onto a baking tray. Carefully break an egg into each one, and bake for 20 minutes, until set. Serve immediately, with the remaining couscous on the side.

  • Hint: :

  • 1.

    You could also cook these in 2 medium red capsicums (about 300g each), halved lengthways with the seeds and membrane scooped out.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 218kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 11g
  • Carbohydrate 27g
  • Sugar 6g
  • Sodium 132mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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