Preheat the oven to fan 180C/
conventional 200C/gas 6. Cut the
tomatoes into quarters or thick
wedges, depending on their size,
then spread them over a fairly
shallow 1.5 litre ovenproof dish.
Peel the garlic, slice thinly and
sprinkle over the tomatoes.
Drizzle with the olive oil, season
well with salt and pepper and stir
everything together until the
tomatoes are glistening.
Slide the dish into the oven and
bake for 40 minutes until the
tomatoes have softened and are
tinged with brown.
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. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.