Cooking with whatever I have in the cupboard

Spicy tomato baked eggs

In this post, I’m going to attempt to make spicy tomato baked eggs using whatever I have in the cupboard, and just getting creative if I don’t have the exact ingredients.

My close friends and family will back me up when I say I’m a pretty lazy cook during the week..With a busy work and social life, spending vast amounts of time in the kitchen or food shopping is not ideal for me, and I’m pretty sure there’s plenty of others like me in the same situation.

So I thought I’d set myself a challenge of cooking relatively healthy meals based on existing recipes, but using what I already have in my kitchen instead of buying more (One of my new years resolutions is to waste less food!)

So let’s start with the recipe I found on BBC good food (here)Β with the ingredients listed as:

  • 1 tbsp olive oil
  • 2 red onion, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander, stalks and leaves chopped separately
  • 2 400g cans cherry tomato
  • 1 tsp caster sugar
  • 4 eggs

Looking in my cupboards I had the following:

  • olive oil
  • chilli flakes
  • chopped garlic
  • passata/tinned tomatoes
  • mixed herbs (dried)
  • caster sugar
  • eggs
  • white onion
  • I also had some vegetarian chicken fillets and decided to stick those in too

So I started cooking along taking the following steps:

Heat the oil in a frying pan that has a lid, then soften the onions, chilli paste, and garlic for 5 mins until soft then add the veggie ‘chicken’ until heated through. Stir in the tomatoes, tomato puree, sugar, and herbs then bubble for 10 mins until thick.

I also added a dash of white wine (since I had a glass of it in my hand…)

making the tomayto sauce

Once the cooked through, put the contents of the pan into a baking dish and cracked the eggs over the top, place in the oven at around 180 degrees (fan assisted oven) for around 5 mins or until the eggs are cooked.Β 

baked chilli tomato eggs - cooking

…and that’s basically it.

I wasn’t expecting this to taste particularly great; as it was really easy to make and I’d changed the ingredients quite a bit, but it was actually really tasty (although in all honesty, it would have been better without the eggs)

Let me know in the comments if you have any good (easy to make) recipe suggestions!



7 thoughts on “Cooking with whatever I have in the cupboard

    1. Thanks! It was surprisingly really tasty considering how easy it was.

      Have you got any other quick recipes you’d recommend? – I’m still deciding what to cook tonight! πŸ™‚ x


  1. I think we cook with ‘what’s in the cupboard’ every night of the week! Lots of quick and easy vegetarian recipes on my blog. This looks a fab meal though- I’d never have guessed you hadn’t planned it! πŸ™‚ Thanks for sharing.

    Liked by 1 person

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