This also appeals to me and is one for my vegetarian friends. It's one of those quick prep and throw it in the oven kinda meals and forget about it until it's done. Another one of the Take 5 Ingredients Recipes for you.
Serves 4, Prep 10 mins, Cook 50 mins
900g/2lb ripe vine tomatoes
3 garlic cloves
4 large free-range eggs
2 tbsp chopped parsley and/or chives
1. Heat oven to 200C/400F. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Note: The recipe didn't call for greasing the pan but if I make it I will spray it with the cooking spray first.
Peel the garlic , slice thinly and sprinkle over the tomatoes. Drizzle with 3 tbsp olive oil, season well and stir everything eogether until the tomatoes are glistening.
2. Slide the dish into the oven and bake for 40 mins until the tomatoes have softened and are tinged brown.
3. Make 4 gaps among the tomatoes and break an egg into each and cover the dish with foil. Return to the oven for 5-10 mins until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta bread with a green salad on the side.
204 cal per serving
1 day ago