Jamie Oliver says, "This is great as a quick brunch or lunch. Bring the tray to the table and get everyone to dig in."
- Preheat the oven to gas 4, 180°C, fan 160°C. Place the cherry tomatoes in a large, high-sided roasting tray. Peel the garlic and finely grate it over the tomatoes. Sprinkle over the paprika, a pinch of sea salt and black pepper and 1 tbsp olive oil. Roast for 30 mins until the tomatoes have broken down and are juicy.
- Remove the tray from the oven and make 4 little wells in the tomato mixture. Crack in the eggs, then slice the baton on an angle into 4 slices and push into the sauce. Return the tray to the oven for 7 mins, or until the eggs are cooked to your liking.
- Meanwhile, core the apple, destone and peel the avocado, then finely chop everything and transfer to a bowl. Pick the mint leaves, slicing any large ones, and add to the bowl, then squeeze over the lime juice. Season to taste and drizzle over a little extra virgin olive oil.
- Bring the tray to the table, with the salad on the side, and get involved!
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