Roasted tomatoes with a fully cooked egg
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Tomatoes go into the oven first so their juice has time to thicken. Egg follows later, in a shallow hollow. This version cooks both white and yolk fully; a golden yolk can still be part of a generous breakfast.
For 2 portions, use 300g cherry tomatoes, 1 tablespoon olive oil, 2 eggs, black pepper and 4 basil leaves. Contains egg. Have toast ready if wanted, checking its allergens. Use two small ovenproof dishes with room for the tomato layer.
Heat the oven to 200°C conventional/180°C fan. Wash and halve tomatoes, divide between dishes and toss with oil and a small pinch of salt. Roast for 15–20 minutes until softened. Make a hollow in each dish and crack in an egg, keeping shell out.
Bake for 12–18 minutes more, or as needed, until both white and yolk are completely set; timings vary with dish shape. Protect hands and table from hot dishes. Add washed basil and pepper and serve, allowing about 40 minutes. Prepare only the portions needed. Cool any spares promptly, refrigerate within 2 hours and use within 48 hours, reheating once until steaming hot.