Tomato baked eggs

Eggs over tomato for a change

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• Cook 60 mins
• Prep 0 mins

Nutrition per serving

204 kcalories, protein 9.0g, carbohydrate 7.0g, fat 16.0g, saturated fat 3.0g, fibre 3.0g, salt 0.27g

Ingredients

Serves 4

• 900g ripe vine tomatoes
• 3 garlic cloves
• 3 tbsp olive oil
• 4 large free range eggs
• 2 tbsp chopped parsley and/or chives

Method

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
2. Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
3. Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

Cranberry & raspberry smoothie

A low fat, vitamin C-packed smoothie to start your day

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• Cook 0 mins
• Prep 10 mins

Nutrition per serving

100 kcalories, protein 4.0g, carbohydrate 17.0g, fat 2.0g, saturated fat 1.0g, fibre 1.0g, salt 0.16g

Ingredients

Serves 6

• 200 ml cranberry juice
• 175 g frozen raspberries, defrosted
• 100 ml milk
• 200 ml natural yogurt
• caster sugar, or to taste
• mint sprigs, to serve

Method

1. Place all the ingredients into a blender and pulse until smooth. Pour into glasses and serve topped with fresh