Crunchy baked eggs

• olive oil↗1 tbsp tbsp
• red pepper↗1

  deseeded and sliced

• plum tomatoes↗3

  chopped

• chopped fresh basil2 tbsp tbsp
• softened butter50g g
• garlic clove↗1

  crushed

• medium-thick slices white bread↗4

  4

• small eggs↗4

  4

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Heat the oil, then cook the pepper until soft, stirring occasionally. Add tomatoes and basil, then cook, stirring, until the liquid has evaporated. Season, then set aside.

2. 2

   Meanwhile, mix the butter and garlic together and use to butter both sides of the bread. Remove the crusts. Push the bread slices into the bases of a greased four-cup Yorkshire pudding tin and bake for 15 mins.

3. 3

   Remove from the oven and divide the pepper mixture between the 4 bread-lined cups. Make a well in the centre of each, crack an egg into each well, season, then bake for 10 mins until the eggs are set. Serve hot with a green salad and some basil leaves.