Mushroom baked eggs with squished tomatoes

• large flat mushrooms↗2

  (about 85g each), stalks removed and chopped

• rapeseed oil↗

  for brushing

• garlic clove↗½

  grated (optional)

• a few thyme leaves
• tomatoes↗2

  halved

• large eggs↗2
• handfuls rocket↗2

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Brush the mushrooms with a little oil and the garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 mins.

2. 2

   Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket and eat straight from the dishes.