Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy Cook: 1 hr 1 hour includes 45-50 minutes in the oven Easy Serves 4

Ingredients 900g ripe vine tomatoes 3 garlic cloves 3 tbsp olive oil 4 large free-range eggs 2 tbsp chopped parsley and/or chives

Step 1 Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then lay them over a fairly shallow 1.5-litre ovenproof dish. Peel the garlic, slice thinly and scatter over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and mix everything together until the tomatoes are glistening. Step 2 Put the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown. Step 3 Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5- 10 minutes until the eggs are set to your liking. Sprinkle over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

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