A great combination of eggs and vegetables.


  • 400 g can chopped tomatoes
  • 175 g can sweetcorn
  • 0.5 a red pepper (chopped)
  • 0.5 a teaspoon minced garlic
  • 1 medium chopped onion
  • 8 eggs
  • 100 g grated cheddar cheese
  • salt and pepper


  • Open the cans and prepare the vegetables: drain the sweetcorn but keep the tomato juice.
  • Take a deep dish and mix all the vegetables very well, adding plenty of seasoning.
  • Put half into a deep oven proof dish; then put the eggs on top.
  • Cover this with the rest of the vegetables, grate the cheese and lay it over the top.
  • Put it into a hot oven 200°C (400°F/Gas 6) and cook for about half an hour until the top is nicely golden and bubbling.
  • Serve hot with rice or mashed spuds.
  • Incidentally, you can also put mashed potatoes on top, or any leftover ham or chicken.
  • Very sustaining on a cold day!

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