After my brief wander into the world of American breakfasts, I returned to my Farmdrop box for today’s Sunday brunch. I had received a box of beautiful Isle of Wight tomatoes: rich red plum tomatoes, those gorgeous yellow cherry tomatoes and the ones that appear to have a red and green stripe. Chopped up and cooked down, and with a little feta, they make a great sauce for baked eggs.
Baked Eggs with Tomatoes and Feta
1 clove garlic, finely chopped
Sea salt and black pepper
¼ tsp dried oregano
2 x 400g tins chopped tomatoes
1 tbsp sugar
225g fresh tomatoes, chopped
100g feta, cut into 1cm cubes
Preheat the oven to 190ºc. Heat a little olive oil in a large frying pan, or chef’s pan, and cook the garlic for a couple of minutes until golden. Add a pinch of salt, the dried oregano and a good grind of black pepper before stirring in the chopped tomatoes and a little water. Stir, check the seasoning and add the sugar.
Add the fresh tomatoes and cook for 15-20 minutes over a medium heat until thickened. Remove from the heat and make eight dents in the sauce using the back of a spoon and crack an egg into each. Scatter the feta across the eggs. Return the pan to the heat and cook for 2-3 minutes until the edges of the white start to turn opaque. Transfer the pan to the oven and cook for 7-10 minutes, or until the eggs are cooked to your liking. Serve with good toast.
Adapted from a recipe from The Guardian. Serves four.