Eggs are always a quick and easy thing to prepare. Cool or warm weather, these little fellas are easily adaptable to what ever your taste buds fancy.
For warmer weather or an easy lunch try and egg salad. Dictated by what’s in season, what’s in the fridge and pretty much what you fancy eating.
In a baking dish add some tomato passata or left over pasta sauce. This one was a eggplant and zucchini pasta sauce. Make some slight hollows and crack the eggs in. Bake at 200 until golden. If you like your eggs still runny, bake until just the whites are cooked. Serve with some crusty bread.