600g plum tomatoes, halved
4 garlic cloves, crushed
2 tbsp extra-virgin olive oil
Salt and black pepper
1 tsp dried oregano
2 tbsp Parmesan, grated
60g Connacht Gold Creamery Butter, at room temperature
A small handful of fresh parsley, chopped
1 baguette, sliced into eight pieces
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss the tomatoes and half of the garlic with the oil and season well with salt and pepper. Arrange the tomatoes, cut-side up, on a baking tray and roast for 15 minutes until soft. Flip the tomatoes and roast for another 10 minutes.
2 Transfer the tomatoes and garlic to a blender and add the oregano. Purée until smooth and strain to remove any lumps.
3 Place four gratin dishes on a baking tray and pour in the sauce. Crack two eggs into each dish and season with salt and pepper.
4 Sprinkle the Parmesan over the eggs and bake for 15 minutes until the whites are just set.
5 Mash the remaining garlic with the butter and parsley. Spread over one side of the baguette slices. Add to a baking tray, buttered-side up, and bake for 10 minutes.
6 Serve the eggs warm with the garlic bread slices for dipping.
Per Serving 344kcals, 29g fat (11.9g saturated), 9.7g carbs, 6.8g sugars, 14.2g protein, 1.9g fibre, 0.26g sodium