Baked eggs and tomato

This is a lovely recipe for a leisurely Sunday brunch, particularly on a wet miserable day like today! This recipe makes two eggs per person in individual serving dishes. Eat it with crusty bread or sautéed potatoes.

• 2 eggs
• 2 large tomatoes, quartered
• 1 clove of garlic, roughly chopped
• Tomato oil (from sun-dried tomatoes), or olive oil
• Half tsp paprika
• Cheddar or parmesan for the top (optional)

1. Preheat oven to 180C
2. Put a tablespoon of oil in a small ovenproof dish
3. Fit the tomatoes and garlic into the dish. 
4. Sprinkle with salt and dust with paprika.
5. Cook in the oven for about 30 minutes
6. Remove from the oven, make twos hollows in the tomatoes and gently crack an egg into each.
7. Return to the oven and cook for about eight minutes, until the whites are set but the yolk still runny.
8. If using, add a sprinkling of grated cheese around the edges just before the end of cooking.

Variations

If you have stale leftover bread that needs using up, shred a slice into the bottom of the dish before layering with tomatoes. The bread soaks up the oil and tomato juice making a delicious gooey mixture.

I like the warm heat of paprika, but herbs like thyme or chives are a nice alternative. Chilli gives a spicy kick.