TOMATO BAKED EGGS

This quick and easy dish makes a delicious and nutritious vegetarian breakfast or brunch.

Preparation 10 minutes Cooking 40 minutes Serves 4

0.9KG RIPE TOMATOES, CUT INTO QUARTERS OR THICK WEDGES

3 CLOVES GARLIC, PEELED AND THINLY SLICED 3 TBSP OLIVE OIL

4 LARGE EGGS

2 TBSP PARSLEY AND CHIVES, CHOPPED

1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Spread the tomatoes out evenly onto a shallow ovenproof dish and sprinkle with the garlic.

2 Drizzle with the olive oil and season with sea salt and freshly ground black pepper, then stir so the tomatoes are all coated.

3 Put in the oven and bake for about 40 minutes until the tomatoes have softened and are slightly browned.

4 Make four gaps among the tomatoes and break an egg into each one. Cover with foil and return to the oven for about 10 minutes or until the eggs are cooked to your liking.

5 Scatter over the herbs and serve piping hot with thick slices of toast, warm ciabatta or a green salad.