Enter the most non-fussy, adaptable to your own liking, baked eggs recipe. A good quality beefy tomato is a must.
Slice the top of the tomato.
Remove the inner contents with a spoon.
Drizzle with olive oil and balsamic vinaigrette.
Roast tomato in oven at 180-200ºC for about 20 minutes.
Remove from oven and crack an egg inside the tomato.
Top with whatever your heart desires (basil, cheese, etc)
Roast for a further 7-8 minutes or until the egg is done to your liking.
Season and top with more of your favourite accompaniments.