Baked eggs with feta and tomatoes

I popped out this morning only to return to a kitchen taken over by my kids preparing Sunday brunch - on the menu was cinnamon French toast with yogurt, berries and maple syrup followed by baked eggs with feta and tomatoes. What a feast and a lovely relaxing way to start a Sunday. It was completely impromptu and simply delicious. I look forward to a repeat performance is all I can say. 

Serves 4

2tbsp olive oil

1 garlic glove, halved

8 tomatoes

1 small red onion, very finely sliced

a few fresh oregano leaves or 1/2 tsp dried oregano

8 eggs

200g feta cheese crumbled

salt and black pepper

Method

1. Preheat the oven to 180C/fan 160/ Gas 4
2. Brush the inside of a baking dish with the olive oil, then rub the cut garlic clove over it. 
3. Slice the tomatoes thinly, then gently push out the seeds. Put the tomatoes and onion in a colander and sprinkle them with salt. Leave to stand for 15-20 mins, then arrange over the base of the baking dish.
4. Season with plenty of salt and pepper, then sprinkle over the oregano.
5. Crack the eggs one at a time into a ramekin and pour each one over the tomatoes until they are almost covered. Sprinkle over the feta. 
6. Bake in the over for about 15 mins until the whites have set and the yokes are still runny. Serve immediately.