Bea Cooks Baked Duck Eggs With Seasonal Veg


For Two Hungry People


1kg ripe tomatoes
splash of rapeseed oil
2-4 shallots
3-4 baby courgettes
1 small yellow pepper
4 duck eggs
Favourite herbs, dry or fresh (chopped)
Salt and pepper - freshly ground


1. Boil a full kettle of water. Cut a shallow cross on the "bottom” of each tomato, place them in a pot and cover with boiling water. The skin (where the cross is cut) should start to peel after about 20-30 seconds. Remove from the pot and leave to cool. You may place the hot tomatoes in a bowl full of ice to cool them quicker. Remove the skin and stems and chop them up. Place in a pan and cook for around 30 minutes until all the water evaporates and you’ll be left with a thick tomato sauce. Season with salt and pepper and add some of your favourite herbs.

2. Preheat the oven to 190C.

3. Add a splash of oil onto a frying pan; add chopped shallots, pepper and sliced courgettes. Fry for few minutes until soft and leave on the side.

4. Grease two iron pans with a little oil; arrange the tomato sauce and vegetables, leaving space for eggs, then crack the eggs in.

5. Bake for 15 minutes for soft eggs or 20 minutes for hard.

NOTE: You can prepare the tomato sauce the day before if you would like to eat baked eggs for breakfast but haven’t got enough time to cook it - this is what I often do!

Recipe and Photography by Bea Lubas