So suprisingly it is National Tomato week, this week. I have no clue why Defra has chosen this week to be National Tomato Week. Once again Defra have randomly stuck a pin in a calendar and declared that this week is National Tomato Week. Surely they would have been better waiting until July or August when the fruits are fully ripened glory rather when they are puny green seedling, but hey who am I to argue with Defra's timing.
Anyway after another trying week, mainly chasing non paying clients at work and been given 2 months notice on my lovely little flat, I was feeling pretty glum. Thankfully the wonderful Patrick came round to cheer me up and have supper. I'm not one of cooking complex recipes during the week, I just don't have the time or inclination after getting in from work late. So the evening called for another quick and really tasty dish that required hardly any effort, so that I could have a good old moan to Patrick.
So to celebrate National Tomato Week (ok, so that's a bit of a fib) and to provide a tasty and comforting supper for both of us, I decided on one of my favorite dishes for supper - it has also been known for me to serve this on a Sunday morning when the hangover is a little to much to bear.
Roast Tomatoes and Baked Eggs
To Serve 2
5 - 7 Large on the vine tomatoes
2 Cloves of Garlic Finely chopped
Small Chili Finely chopped
Freshly Ground Black Pepper
Maldon Sea Salt
1. Cut tomatoes horizontally and put into a large ovenproof dish.
2. Pour a good glug of Olive Oil over the Tomatoes,
3. Scatter the Garlic and Chili over the tomatoes
4. Add a good pinch or two of Maldon and pepper over the Tomatoes
5. Place in a preheated oven at around Gas Mark 7 for around 45 minutes
6. After 45 mins the Tomatoes should be roasted enough to be slightly squished with the back of a spoon.
7. Once tomatoes are squished, make a little well amongst the tomatoes, then break on egg into the well - repeat this for each egg
8. Break up Goats cheese and sprinkle on top of the tomatoes and eggs, you can also add a few Basil leaves at this point as well if you like.
9. Put back into the oven for a further 5 minutes, you can adjust this time depending on how you like your eggs. I prefer runny eggs, so only put the dish back in the least amount of time I can get away with.
10. Take out and serve immediately with chunks of bread to mop up the tomato juice and runny egg yolks.
Dish went down so well with Patrick, that after me moaning about getting kicked out of my lovely little flat and having to look for somewhere else to live, it was decided that we should become flat mates and try and find a place for both of us - what a winner !