One-pan Italian baked eggs
One-pan Italian baked eggsSubscribe to Sainsbury's magazine
Great with some sourdough toast to mop up the juicy tomatoes, don't miss this delicious one-pan breakfast
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- 450g baby plum or cherry tomatoes, halved
- 2 tbsp chopped oregano or thyme leaves
- 2 tbsp finely grated Parmesan or vegetarian alternative
- 4 large eggs
Preheat the oven to 200°C, fan 180°C, gas 6. Put the olive oil and garlic in a large ovenproof frying pan and place over a high heat. As soon as the garlic starts to sizzle, throw in the tomatoes and toss together well, adding seasoning. Transfer the pan to the oven and roast for 12-15 minutes, until the tomatoes are just tender.
Remove the pan from the oven, stir in the oregano or thyme and sprinkle with the Parmesan. Crack the eggs on top and season them lightly. Bake in the oven for about 8 minutes, until the whites are set, and the yolks are cooked to your liking.