Baked Eggs With Feta and Tomatoes

• extra virgin olive oil
• 4 slices bread, toasted
• 3 ripe roma tomatoes, sliced
• 150 g feta, cut into 4 slices
• 2 eggs
• 2 teaspoons oregano leaves or 1 teaspoon dried oregano
• 1 green onions or 14 small Spanish onion, thinly sliced
• 14 teaspoon sweet paprika

1. Brush two 18cm shallow ovenproof bowls or plates with a little olive oil.
2. Place 1 slice of toast in each bowl.
3. Place tomato slices, slightly overlapping, in a circle around toast.
4. Top with feta, then carefully crack an egg over the top of each.
5. Scatter eggs with oregano, onion, paprika and cracked black pepper to taste, then drizzle with a little olive oil.
6. Bake at 180C for 12-15 minutes or until egg whites are set but yolks remain runny.
7. Serve immediately with remaining toasted bread.

extra virgin olive oil, bread, roma tomatoes, feta, eggs, oregano, green onions, sweet paprika

Taken from www.food.com/recipe/baked-eggs-with-feta-and-tomatoes-95556 (may not work)