Baked Eggs in Roasted Tomatoes
These Baked Eggs are perfect for a delicious weekend brunch!
- 2 large tomatoes
- 2 eggs
- 100g passata
- 1 tablsepoon chopped chives
- salt & pepper
Preheat oven to 180c.
In a medium sized baking dish add in the passata, salt & pepper and mix.
Chop the tops off the two tomatoes and scoop out the insides.
Place the tomatoes into the passata with the tops on and roast in the oven for 10 minutes.
Remove from the oven crack in the eggs and bake until the eggs are done.
Top with a sprinkle of chives and enjoy.