“For those mornings when a full English seems too much, this light, bright and tasty vegetarian dish hits the mark.”

Ingredients
Serves 4

•    900g (2 lb) ripe tomatoes
•    3 cloves of garlic, sliced
•    3 tbsp olive oil
•    Seasoning
•    4 free range eggs
•    2 tbsp parsley, chopped


Method

Cut the tomatoes into quarters and remove the core.

Spread over a 1.5 litre shallow ovenproof dish. Sprinkle the garlic over the tomatoes and drizzle with the olive oil.

Season well and stir together.

2, 3 and 4 oven Aga: Bake on the grid shelf placed on the floor of the Roasting Oven for about 30 minutes until the tomatoes have softened.

Remove the dish from the oven and make four gaps within the tomatoes, break an egg into each gap and return to the oven for 5-10 minutes, until the eggs are done to your liking. Scatter over the parsley and serve at once with chunks of fresh bread.

Conventional cooking: Bake for about 30 minutes at 200ºC, (400ºF), fan oven 180ºC, Gas Mark 6.