Eggs with Tomatoes
(Uova al Piatto con Pomodori)
Ingredients:
4 large tomatoes
4 eggs
2 teaspoons extra virgin olive oil, plus extra for brushing
Pinch of dried oregano
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper
Directions:
Preheat oven to 180°C (350°F) Gas Mark 4.
Brush an ovenproof dish with olive oil.
Cut the tops of the tomatoes and scoop out the seeds and some of the flesh.
Sprinkle the insides of the tomatoes with a little salt and place upside down on kitchen paper for about 10 minutes to drain.
Season the insides of the tomatoes with oregano and pepper and divide the olive oil among them.
Place the tomatoes in the prepared dish and bake for about 20-22 minutes.
Remove the dish from the oven.
Break an egg into each tomato, return the dish to the oven and bake for another 5 minutes.
Garnish with parsley and serve. Serves 4.