Crunchy Baked Eggs

• 1 tablespoon olive oil
• 1 red pepper, deseeded and sliced
• 3 egg tomatoes, chopped
• 2 tablespoons basil, chopped
• 2 ounces butter, softened
• 1 garlic clove, crushed
• 4 slices white bread
• 4 eggs
• salt and pepper

1. Heat oven to 350F
2. Heat the oil, then cook the pepper until soft, stirring occasionally.
3. Add tomatoes and basil, then cook, stirring, until the liquid has evaporated.
4. Season, then set aside.
5. Meanwhile, mix the butter and garlic together and use to butter both sides of the bread.
6. Remove the crusts.
7. Push the bread slices into the bases of a greased four-cup muffin tin and bake for 15 minutes
8. Remove from the oven and divide the pepper mixture between the 4 bread-lined cups.
9. Make a well in the centre of each, crack an egg into each well, season, then bake for 10 mins until the eggs are set.
10. Serve hot with a green salad and some basil leaves.

olive oil, red pepper, egg tomatoes, basil, butter, garlic, white bread, eggs, salt

Taken from www.food.com/recipe/crunchy-baked-eggs-355963 (may not work)