Baked eggs and tomatoes

Baked eggs and tomatoes

Tags

Eggs
tomatoes

Cook

Ingredients

  • 6 banana shallots, halved
  • 2 courgettes, sliced
  • 6 cloves garlic, sliced thinly
  • 800g tomatoes, roughly chopped
  • 1 tbsp fresh thyme, chopped
  • 2 sprigs thyme
  • 1 tsp oregano
  • 4 eggs

Steps

  1. Heat olive oil in a shallow oven proof dish over medium. Place the shallots cut side down and cook for 10 minutes, turning occasionally.
  2. Preheat the oven to 180ºC. Add courgette and garlic to the tin and continue cooking.
  3. Scatter the tomatoes over the shallots along with the chopped thyme, thyme sprigs and oregano. Season with salt and pepper.
  4. Transfer the tin to the oven and bake for 30 minutes until soft and juicy.
  5. Break the eggs in among the vegetables then return to the oven for a few minutes until the eggs are set.