Weekend breakfasts are the best!
A strong cup of tea, toasted roasted garlic bread, and creamy eggs baked in a roasted cherry tomato and pepper sauce...This is such a comforting and easy breakfast to make.
In a 400° oven, I roasted 1 cup cherry tomatoes and two bell peppers (I used one yellow and one red bell pepper). I drizzled them with olive oil before placing in the oven.
I also roasted a head of garlic
Once the tomatoes had burst, the peppers had blackened in places, and the garlic had turned golden and soft, I added them all to my blender with a glug of olive oil and a pinch of salt and pepper. I pureed them until I had a vibrant, smooth sauce. I poured the sauce into an oven safe dish, then cracked in two eggs.
I sprinkled the eggs with salt and pepper and covered them with a blanket of Swiss cheese. I placed the dish on top of a cookie sheet in case of any spillage, and baked in the 400° oven for 20 minutes.
Garnish with fresh rosemary, and enjoy with some toasted bread.
Baked Eggs in Roasted Pepper and Tomato Sauce
1 cup cherry tomatoes
2 bell peppers, cored and cut into thick strips
1 head garlic
2 slices Swiss cheese
salt and pepper
1. Preheat oven to 400°
2. Place tomatoes and bell pepper on a baking sheet. Drizzle with olive oil. Roast for about 35 minutes, shaking the tomatoes around a couple of times, until the tomatoes have all burst and the peppers are blackened in places.
3. In the mean time, slice the top off a head of garlic. Drizzle it with olive oil and wrap in foil. Roast in the oven for about 35-40 minutes, or until the garlic is golden and soft.
4. Blend the peppers, tomatoes, garlic, salt and pepper, and about 1 T olive oil until you have a smooth sauce.
5. Fill an oven safe dish about halfway full with the sauce (you will have left over sauce). Crack two eggs over the sauce, and sprinkle them with salt and pepper. Cover with the slices of Swiss cheese.