- 5 or 6 chopped baby tomatoes
- 2 free-range eggs
- 2 slices of bread
I make these microwave eggs nearly every morning at work. I hate scrambled eggs, so was thrilled when I figured out that a water rich veggie like some tomatoes could allow me to bake them without stirring. They're super quick and keep me full until lunchtime.
Chop the tomatoes in half, and put them in a small bowl. Crack the eggs over them and place in a microwave, with a protective plastic hat over them. The hat will keep the steam from the tomatoes inside and help the eggs to cook more evenly. Check the eggs at 1 minute, and try to turn them, if the outer parts are cooking faster than the centre of the bowl. Cook for another 30 seconds, or until the white has turned solid.
The yolks do occasionally explode - I'd say around once a month - so invest in a plastic microwave cover to avoid any mess. You can also use baby spinach to provide the liquid or stir in a little pesto.
Serve with toasted bread and season with salt and pepper. Voila!