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Gruyere Oven Baked Eggs Tomato Stew Recipe

Gruyere oven-baked eggs with tomato stew

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  • Pre-heat oven to 200℃
  • 2 tbsp canola oil
  • 3 tbsp finely chopped onion
  • 1 large tomato, roughly chopped
  • 400g canned crushed tomatoes
  • 1 tsp tomato purée
  • 1 garlic clove, minced
  • 1 tsp lemon juice
  • 4 basil leaves
  • 4 eggs
  • 60g Gruyere cheese, grated
  • or broken into small pieces


  1. Heat the oil and pan fry the onion for 5 minutes without browning; add the tomato to cook for 2 minutes. Pour in the crushed tomatoes, spoon in the purée and stir well.
  2. When the mixture is simmering, add the garlic and lemon juice and cook slowly for 30 minutes. Stir occasionally. Remove from heat to cool.
  3. Pour tomato stew into a large baking dish or divide evenly into 4 ovenproof dishes.
  4. Make a shallow well with the back of a dessert spoon, then put a basil leaf into each well. Put an egg into each well and cook for 10 minutes.
  5. Remove from the oven and increase the temperature to 220℃. Sprinkle cheese evenly over the eggs and put into the oven and cook until the cheese has melted.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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