Eggs are such a classic thing for breakfast, aren't they? Bread first thing in the morning isn't something unusual too. Still this dish left me speechless. Yes, another recipe from my new cook book. Enjoy this lovely breakfast.
250g ripe tomatoes (cherry or regular ones)
3 tbsp olive oil
2-3 slices of your favourite bread
freshly ground black pepper
Heat the oven to 180 C.
Line a baking tray with some baking paper.
If you are using large tomatoes, cut them into wedges. I cut mine into halves and then each half into 3 pieces. If using cherry tomatoes, just cut them in half. Place onto a baking tray, drizzle with 1 tbsp olive oil and season with salt and pepper. Place in the oven and bake for about 20 minutes, until they soften and start to caramelised on the edges.
Meanwhile tear or cut the bread into bite size pieces, place in a bowl and drizzle with the remaining olive oil. Season with salt and pepper and toss to coat. Set aside.
After about 20 minutes remove the tomatoes from the oven and add the bread chunks. Return to the oven for about 7 minutes, until the bread starts to turn golden and crisp.
Then remove the dish from the oven and using a spatula or spoon form 2 hollows in amongst the tomatoes and bread. Break an egg into each hollow and return to the oven for max. 5 minutes. Whites should be set, but yolks still runny.
Remove from the oven, grind some salt and pepper and serve immediately.
Plus one? Add roughly torn chunks of mozzarella at the same time as eggs, letting them melt into the bread.
Enjoy it and have a lovely day!