Baked tomatoes and eggs with basil, chilli and parmesan

Baked tomatoes with eggs, basil and parmesan makes a delicious and filling budget-friendly supper served with a crisp salad and crusty bread.

recipe
About Recipe
Baked tomatoes and eggs with basil, chilli and parmesan

Baked tomatoes with eggs, basil and parmesan makes a delicious and filling budget-friendly supper served with a crisp salad and crusty bread.

Ingredients :
  • 400g tomatoes, halved if large or left whole if small
  • 5 garlic cloves, finely sliced
  • ½ bunch basil, leaves picked and roughly chopped
  • 4 tbsp olive oil, plus extra to drizzle
  • 4 large free-range eggs
  • ½ tsp chilli flakes, or to taste
  • 30g vegetarian Italian-style hard cheese or parmesan, grated
  • Crusty bread to serve
Directions :

  1. Heat the oven to 170°C fan/gas 5. Arrange the tomatoes in a dish about 20cm x 30cm. Tuck in the garlic, add three-quarters of the basil, then the olive oil. Season with salt and pepper.

  2. Roast the tomatoes for about 20 minutes until they have softened and slumped into a sauce of sorts.

  3. Remove the dish from the oven and use a spoon to make 4 pockets in the surface of the tomatoes. Crack an egg into each. Season the eggs, then turn up the heat to 200°C fan/gas 7. Cover the dish, return to the oven and bake for 6-8 minutes until the egg whites are opaque but the yolks are still runny.

  4. Remove the dish from the oven, then scatter over the remaining basil, chilli flakes and cheese. Drizzle with a little extra oil and serve with good bread.

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