Eggs over tomato for a change蕃茄烤蛋，早餐真的吃够了豆浆油条、稀饭小笼包？那就自己来做一个蕃茄烤蛋试试吧，看着就很美味。

Ingredients
食材：
Serves 4
四人份
900 g ripe vine tomatoes
900克新鲜熟透的番茄
3 garlic cloves
3瓣大蒜
3 tbsp olive oil
3茶匙橄榄油
4 large free range eggs
4颗大鸡蛋
2 tbsp chopped parsley and/or chives
2茶匙欧芹碎和（或）细香葱碎
Method
制作方法：
1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
1.烤箱预热至200度。依番茄大小将其切瓣或切块，放进1.5升浅底耐热盘中。大蒜剥皮，切薄片后撒在番茄上。撒些橄榄油，加盐和胡椒调味，混合搅拌至番茄表皮光亮。
2. Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
2.将烤盘放进烤箱烤40分钟，待番茄变软，表皮微焦。
3. Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.
3.在番茄中间开四个口儿，分别打入一个鸡蛋，并用锡箔纸将烤盘封好。放回烤箱，根据个人对鸡蛋生熟程度的喜好，再烤5-10分钟即可。最后撒上香草，佐以热腾腾的厚吐司条或配以夏巴塔面包和蔬菜沙拉食用。
Nutrition per serving
营养价值：
204 kcalories, protein 9.0g, carbohydrate 7.0g, fat 16.0g, saturated fat 3.0g, fibre 3.0g, salt 0.27g.
卡路里：204千卡,蛋白质：9.0克,碳水化合物：7.0克,脂肪：16.0克,饱和脂肪：3.0克,纤维素：3.0克,盐：0.27克