Baked eggs with courgette & tomatoes

Created in association with TV chef Rosemary Shrager, this dish is perfect for a quick meal for one, uses only 5 ingredients and takes just 5 minutes to make

What you need:

• 1 courgette, sliced
• 100g cherry tomatoes, halved
• 1 tbsp snipped fresh basil leaves
• 1 large, free range Lion Mark egg
• 15g/1/2oz low fat cheddar cheese, grated
• Storecupboard : 1 tsp olive oil, salt and black pepper

What you do:

1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6.
2. In an ovenproof dish toss together the courgettes, tomatoes, basil and oil with salt and freshly ground black pepper. Bake for 20 mins or until the courgettes are pale golden.
3. Push the vegetables to the side of the dish to make a well in the centre. Carefully crack the egg into the hole and sprinkle over the cheese. Bake for a further 8-10mins or until the egg is cooked to your liking.
4. Serve hot with salad, crusty bread or pasta.

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