Recipe by: 4 Ingredients
Serves: 4
Time: 20 mins
Ingredients
- 4 large tomatoes
- 2 teaspoon fresh thyme leaves
- 4 large eggs
Method
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Heat the oven to 200˚C.
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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.
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Place on the prepared baking tray along with the asparagus spears. Roast for 10 minutes, or until the tomatoes are nice and tender.
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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.