Method
- In a heavy roasting tray sweat off the onions and chopped red chillies over a hot hob then add the tin of chopped tomatoes and stir well
- Add the sliced avocado and nestle amongst the sauce
- Lay the slices of Rudd’s Roulade and the cherry tomatoes on top
- Make 4 or 5 dimple depressions in the saucy tray and crack eggs into the dimples
- Crumble over with feta and torn mozzarella and bake for 25 minutes until the whites are no longer runny
- Serve with warm crusty bread!
Ingredients
- 5 slices Rudd’s Roulade
- 5 Eggs
- 400g Chopped Tomatoes (tin)
- 150g Cherry Tomatoes, halved
- ½ Onion, diced
- ½ Red Chilli, diced
- 1 Avocado, cut into chunks
- 1 Mozzarella Ball, torn
- 150g Feta
2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse
