Summertime Tomato And Egg Bake

Summertime Tomato And Egg Bake

900g (2 lb) ripe tomatoes
3 cloves of garlic, sliced
3 tblsp olive oil
4 eggs
2 tbsp parsley, chopped



Cut the tomatoes into quarters and remove the core.  Spread over a 1.5 litre shallow ovenproof dish.  Sprinkle the garlic over the tomatoes and drizzle with the olive oil.  Season well and stir together.

Main Oven 200ºC (400ºF) Gas Mark 6

Bake for about 40 minutes, in the centre of the oven or 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 done to your liking.

Scatter over the parsley and serve at once with chunks of fresh bread.