Sicilian style baked eggs

If you have ever made baked eggs for a quick light meal, you will know how delicious and quick they are to make. I love making them for littlies and like to mix the egg in rather than cracking it on top. Especially good for little ones mastering a bit of texture.

Prep: 5 minutes | Cooking: 10 minutes | Suitable from 6 months | Makes 2 portions | Not suitable for freezing


  • 2 tsp olive oil
  • 3 medium sized good quality tomatoes
  • 1 small garlic clove, peeled and crushed
  • 2 tsp tomato puree
  • 1 tsp balsamic vinegar
  • 4 basil leaves, roughly torn
  • 1 large free range or organic egg


  • Warm the olive oil in a heavy based frying pan. Cut the tomatoes into rough chunks, and add them to the warm oil with the garlic. Cook on a medium heat, stirring now and then for five or so minutes until the tomatoes start to break down.
  • Add the tomato puree and balsamic vinegar and cook for a further couple of minutes.
  • Crack in the egg and stir as if making scrambled egg until they are creamy and cooked through.
  • Take off the heat and sprinkle through the torn basil. Serve on its own or with some crumbled cheese or on toast.