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| Photo from coop.co.uk |
Make these easy cooked eggs with a garlicky tomato sauce and serve on crusty bread for a relaxing weekend brunch or light lunch.
INGREDIENTS
900g vine tomatoes, ripe
3 cloves garlic
3 tablespoons olive oil
4 big cage-free eggs
2 tablespoons chopped parsley or chives
TOMATO BAKED EGGS RECIPE
1. Preheat the oven to fan 180°C/conventional 200°C/gas 6. Depending on their size, cut the tomatoes into quarters or thick wedges and spread them in a shallow 1.5 litre ovenproof dish. Peel the garlic, thinly slice it, and sprinkle it over the tomatoes. Drizzle with the olive oil, season with salt and pepper, and toss until the tomatoes are gleaming.
2. Place the casserole in the oven for 40 minutes, or until the tomatoes have softened and turned brown.
3. Make four gaps in the tomatoes, crack an egg into each one, and cover the dish with foil. Return it to the oven for 5-10 minutes, or until the eggs are set to your preference. Scatter the herbs over the top and serve immediately with thick slices of toast or warm ciabatta and a green salad on the side.