Provençal baked eggs with tomatoes, zucchini and bread

Ingredients

For 1 serving

• Eggs2
• Cherry tomatoes150 g
• Zucchini1
• Onion0.3
• Bread60 g
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Turn the oven on to 190 °C (conventional). Chop the onion, wash the courgettes and cut them into roughly 1 cm dice, wash and halve the cherry tomatoes.
2. Heat the oil in a frying pan over a medium heat and cook the onion and courgettes with a pinch of salt for 8 minutes, until soft and lightly golden; add the tomatoes and thyme and cook for 2 minutes, until the tomatoes soften.
3. Tip the vegetables into a small baking dish, make hollows with a spoon and crack the eggs into them; lightly salt the whites.
4. Bake for 10 minutes, until the whites are set and the yolks still soft.
5. Serve straight away with the bread.