Laksa Baked Eggs with Tomatoes (Spicy Brunch Skillet)
Eggs baked in a spiced tomato and coconut sauce with laksa paste, a bold, quick brunch in one pan.
Made with Laksa paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £0.90 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan).
- 2
Heat the olive oil in a deep, ovenproof frying pan over a medium heat. Fry the pepper for 5 minutes until soft.
5 min - 3
Add the ready made laksa paste (see the base recipe) and fry for 2 minutes until fragrant.
2 min - 4
Stir in the chopped tomatoes and coconut milk. Simmer for 8 minutes until thick.
8 min - 5
Make 8 wells in the sauce and crack an egg into each. Bake for 8 to 10 minutes, until the whites are set and the yolks are as you like them.
9 min - 6
Scatter with coriander and serve with lime wedges.
Tips
- Thicken the sauce well before adding the eggs, or the whites will spread and go watery.
- Cover the pan loosely with foil if you like the yolks firmer.
- Serve with gluten free toast or rice to mop up the sauce.
Storing and freezing
Best eaten straight away. Keep leftover sauce in the fridge for up to 2 days and reheat until steaming hot, then add freshly cooked eggs.
Questions
Can I make the sauce ahead?
Yes. Make the sauce up to 2 days ahead, chill it quickly, then reheat until bubbling hot before adding the eggs and baking.
Is this brunch dairy free?
Yes. It uses coconut milk rather than dairy, and it is also gluten free and nut free.
Can I make it for fewer people?
Yes. Halve the sauce and use 4 eggs in a smaller pan, baking for the same time.
More made with laksa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.