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  • 4 large organic eggs

  • 4 large oxheart tomatoes (empty with open top)

  • 1 litre tomato juice

  • 2 cloves garlic

  • 1 chilli (deseeded and chopped)

  • manchego cheese

  • jamon

  • For Serving Salad

  • drizzle olive oil

  • 1 punnet yellow teardrop tomatoes

  • 1 punnet cherry tomatoes

  • 1 black russian tomato cut in quarters

  • 1 pink lady tomato cut in quarters

  • mint leaves picked and washed

  • basil leaves picked and washed


  • 1.

    Saute chilli and garlic in medium heat pan, until soft.

  • 2.

    Add tomato juice, and season with salt and pepper, then cook for 5 minutes.

  • 3.

    Pour into a jug.

  • 4.

    On a tray set the empty tomatoes. Pour the hot tomato juice into each of them, and crack and egg inside as well.

  • 5.

    Bake for 15 minutes at 180 degrees and finish with grated manchego cheese on top and some torn up jamon.

  • 6.

    Serve on top of salad with sour dough to dip in the tomato.

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