- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red pepper, deseeded and sliced
- 3 plum tomato, chopped
- 2 tbsp chopped fresh basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 50g softened butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 garlic clove, crushed
- 4 medium-thick slices white bread
- 4 small egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Heat oven to 180C/fan 160C/gas 4. Heat the oil, then cook the pepper until soft, stirring occasionally. Add tomatoes and basil, then cook, stirring, until the liquid has evaporated. Season, then set aside.
Meanwhile, mix the butter and garlic together and use to butter both sides of the bread. Remove the crusts. Push the bread slices into the bases of a greased four-cup Yorkshire pudding tin and bake for 15 mins.
Remove from the oven and divide the pepper mixture between the 4 bread-lined cups. Make a well in the centre of each, crack an egg into each well, season, then bake for 10 mins until the eggs are set. Serve hot with a green salad and some basil leaves.