- 900g ripe vine tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 garlic cloves
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 large free range eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp chopped parsley and/or chives
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.