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- Preheat the oven to 220˚C/200˚C fan/gas mark 7. In a bowl, toss the bread with one tablespoon of the oil and season with salt and pepper. Spread in an even layer over a large baking tray and bake for 8-10 minutes until golden. Set aside.
- In a bowl, combine the garlic with one tablespoon of the oil, one tablespoon of the oregano, the tomato purée, the sugar and some salt and black pepper. Add the tomatoes and toss to combine. Transfer to a large baking dish, scraping any remaining garlic oil from the bowl over the tomatoes.
- Bake the tomatoes for 20 minutes until blistered and browned.
- Add the croutons and one tablespoon of oil to the tomatoes and toss gently to combine. Smooth into even layer. Make four shallow indentations in the mixture using the back of a spoon. Crack an egg into each indentation and season the eggs with salt and pepper.
- Bake for 10-12 minutes until the egg whites are just beginning to set but still wobble slightly. Transfer the dish to a wire rack, tent loosely with tin foil and allow to rest for five minutes.
- Sprinkle with the Feta and the remaining oregano. Drizzle with the remaining tablespoon of oil and serve immediately with some mixed leaves.
Per serving: 328kcals, 23.2g fat (6g saturated), 21.8g carbs, 7.1g sugars, 12.2g protein, 5.5g fibre, 0.355g sodium
EggsDiabetic-friendlyBreakfast & BrunchCholesterol-friendly recipesCuisinesMediterraneanMake it HealthyVegetarian
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