4 large free-range eggs
6 cherry tomatoes , (60g)
¼ x 125 g ball of mozzarella
1-2 sprigs of fresh marjoram , or basil
Preheat the oven to full whack.
Lightly grease a small skillet pan or round baking dish with olive oil, then crack in the eggs.
Halve, or quarter, the tomatoes and dot them around the eggs.
Tear over the mozzarella and drizzle with a little more oil, then season with a little sea salt and black pepper.
Bake in the oven for 7 to 10 minutes or until the whites are set but the yolks are still runny.
Pick over a few marjoram or basil leaves, and tuck in. Delicious served with hot buttered toast.