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My Baked Egg and Tomato Hash Traybake Recipe (dairy free, low FODMAP)

My baked egg and tomato hash traybake recipe is such a simple way to make a hearty breakfast or brunch for 2. It's dairy free and low FODMAP too!
Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people


  • 3 medium-sized potatoes
  • 5 cherry tomatoes
  • 3 large eggs
  • 2 tbsp mixed herbs
  • 30 ml garlic-infused olive oil (if low FODMAP, make sure it has no bits of actual garlic in it)
  • salt and pepper to taste


  • Preheat your oven to 200C (fan).
  • Start by chopping your potato into small cubes and chop your cherry tomatoes in half.
  • Spread them on a baking tray and cover with your garlic-infused olive oil, mixed herbs and salt and pepper.
  • Mix everything around so it's all well-coated.
  • Place in the oven for about 40 minutes.
  • Remove your baking tray from the oven and using a spoon or fork, create three spaces in your potatoes to crack in your eggs.
  • Crack your eggs into the three holes you just made and randomly add your chopped cherry tomatoes to the tray. Add a little more salt and pepper to the eggs.
  • Place back in the oven for a further 10-15 minutes.
  • Remove from the oven and enjoy!