Roasted Tomato & Baked Eggs

Step 1: Preheat your oven ~ fan 180C/ conventional 200C/gas 6.

Step 2: Cut the tomatoes into quarters, and spread them over a fairly shallow 1.5 litre ovenproof dish.

Step 3: Place so as cut side is showing on the tomato's and sprinkle with the sugar.

Step 4: NOTE: I had some large cherry tomato's and used these instead (halved) although it did reduce the cooking time to approx. 30 minutes.

Step 5: Sprinkle tomato's with the sliced garlic and drizzle with the olive and balsamic. Season with salt and pepper ~ and stir to combine.

Step 6: Place the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinge of brown to them. At this stage add eggs (as follows).

Step 7: Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return dish to the oven for 5-10 minutes (due to variance in ovens this could take a few minutes longer to get the egg to your liking.)

Step 8: Remove from oven ~ remove the foil ~ and sprinkle on chopped chives & parmesan.

Step 9: Serve on top of hot thick toasted bread.