I think of dried oregano as the pizza herb and not good for much else – and it is not essential here – but it works well with the shallots, tomatoes and olive oil. You can, of course, serve this without the eggs.
– the long, torpedo-shaped variety – then slice each one in half from root to tip. Warm 3 tbsp ofin a shallow-sided flame-proof baking dish over a moderate heat . Place the shallots in cut side down and let them cook for about 15 minutes. Nudge them every now and again to stop them sticking and check them underneath, watching their progress.
As they start to soften and colour appetisingly, turn them and continue cooking, partially covering the dish with a lid. They are ready when you can pierce them effortlessly with a skewer.into thick slices and add them to the tin.
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