Just the thing for a leisurely breakfast, baked eggs nestling in juicy tomatoes, with the warmth of chilli and a hint of garlic. A perfect way to use your homegrown tomatoes! Serve with lots of hot buttered AGA toast!
Serve 2
Ingredients
900g ripe tomatoes
1-2 chillies, finely sliced
2 garlic cloves, sliced
2 tbsp olive oil
Salt
Freshly ground black pepper
4 large eggs
2 tbsp parsley, chopped
Preparation Time 10 minutes, Cooking Time 30 minutes.
Method
1. Cut the tomatoes into quarters and remove the core. Spread over an AGA ceramic Baking Tray or oven proof dish.
2. Sprinkle with the chilli and garlic, drizzle with olive oil and season well. Stir together.
3. Place in the oven
CAST IRON OVEN: on shelf 3 in the roasting oven or oven on R6
FAN OVEN: preheated to R6/180°C/350°F
4. Cook for 15-20 minutes until the tomatoes have softened.
Remove the dish from the oven and make four gaps within the tomatoes, break an egg into each gap and return to the oven for 5-10 minutes, until the eggs are cooked to your liking.
5. Scatter over the parsley and serve at once.
