Recipe by: 4 Ingredients
Time: 20 mins
- 4 large tomatoes
- 2 teaspoon fresh thyme leaves
- 4 large eggs
Heat the oven to 200˚C.
Line a baking tray with baking paper. Slice the lid off each tomato and use a small spoon to remove the core and seeds, season with cracked pepper and thyme.
Place on the prepared baking tray along with the asparagus spears. Roast for 10 minutes, or until the tomatoes are nice and tender.
Crack an egg into each tomato and lightly season. Bake for a further 10 minutes or until the eggs are set and cooked to your liking.