2 tbsp olive oil
1 clove garlic
4 tomatoes (or a tin)
2 peppers (red or green)
1/2 tsp salt
1 tsp oregano or chopped fresh parsley
Heat the oven to 200c. Chop the onion into thin strips and roughly chop the tomatoes and peppers. Peel and crush the garlic. Mix them all with the oil, salt and oregano and place in a shallow oven proof dish. Bake for 40 mins.
Remove dish from oven and use a spoon to make four holes in the sauce. Break an egg into each hole, cover the dish with some foil and return it to the oven for 4 to 8 mins, depending on how done you like your eggs.
I like this best with the big turkish flat breads from my local shop. I put them in the oven when the eggs go in to warm though.
There are many variations to this: you can add feta, ham or mushrooms, different herbs, smoked paprika, chilli etc to keep it interesting. I love grated cheddar on top! This makes a fantastically easy and scalable brunch dish for the whole family. It is very filling and definitely a perfect antidote to this torrential rain.