Ingredients
olive oil
4 large free-range eggs
6 cherry tomatoes (60g)
¼ x 125g ball of mozzarella
1-2 sprigs of fresh marjoram or basil
Method
- Preheat the oven to full whack.
- Lightly grease a small skillet pan or round baking dish with olive oil, then crack in the eggs.
- Halve, or quarter, the tomatoes and dot them around the eggs.
- Tear over the mozzarella and drizzle with a little more oil, then season with a little sea salt and black pepper.
- Bake in the oven for 7 to 10 minutes or until the whites are set but the yolks are still runny.
- Pick over a few marjoram or basil leaves, and tuck in. Delicious served with hot buttered toast.
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