Baked eggs in a rich Tomato sauce with Moroccan inspired seasoning, perfect for brunch, and suitable for vegetarians.
Slow roasted sweet tomatoes, great as a salad topping or paired with a brunch.
Prep time: 30 minutes
- 6 Large Ripe Tomatoes
- Salt & Pepper
- 2 Tbsp Maple Syrup
- 3 Tbsp Crucials Sweet Chilli
- 1 Tbsp Olive Oil
- Cut the tomatoes in half and discard the stalks, xix together maple syrup, sweet chilli, olive oil and seasoning.
- Pour over tomatoes and bake at 180 for 20 – 25 minutes.