This is a very straightforward, one-dish way to enjoy the fried-breakfast partnership of egg, bread and tomato. The tomatoes are roasted until juicy, then the bread is fried in the oven so it comes out partly juice-soaked and partly crisp. A baked egg completes the meal.
Serves 4
500g tomatoes
3 tablespoons rapeseed
or olive oil
200g slightly stale bread (white or wholemeal)
4 eggs
Sea salt and freshly ground black pepper
Preheat the oven to 190oC/Gas 5. Halve cherry tomatoes; cut larger tomatoes into wedges. Put them into a roasting tray or oven dish in which they fit in a single layer with just a little space in between. Trickle over 1 tablespoon oil and season with salt and pepper. Roast for 30 minutes, until soft and starting to caramelise at the edges.
Meanwhile, tear or cut the bread into bite-sized chunks. Put these into a bowl with 2 tablespoons oil and a little salt and pepper and toss to coat.
Take the dish out of the oven, add the chunks of bread and push them roughly in amongst the tomatoes. Return to the oven for 10 minutes until the bread starts to turn golden brown and crisp on top.
Remove the dish from the oven and form 4 rough hollows in amongst the tomatoes and bread. Break an egg into each hollow and return to the oven for just 4–5 minutes, until the whites are set and the yolks still a little runny. Grind over some salt and pepper and serve straight away.
PLUS ONE You can add a few roughly torn chunks of mozzarella at the same time as the eggs, letting them melt deliciously into the bread and tomatoes.