Mushroom-Baked Eggs With Squished Tomatoes

Ingredients
2 large flat mushrooms (about 85g each), stalks removed and chopped, Rapeseed oil for brushing, ½ garlic clove grated (optional), A few thyme leaves, 2 tomatoes, halved, 2 large eggs, 2 handfuls rocket leaves

Method
• Heat oven to 200°C/180°C fan/gas 6. Brush the mushrooms with a little oil and add the grated garlic (if using). Place the mushrooms in two very lightly greased gratin dishes, bottom-side up, and season lightly with pepper. Top with the chopped stalks and thyme, cover with foil and bake for 20 minutes.
• Remove the foil, add the tomatoes to the dishes and break an egg carefully onto each of the mushrooms. Season and add a little more thyme, if you like. Return to the oven for 10-12 mins or until the eggs are set but the yolks are still runny. Top with the rocket leaves and eat straight from the dishes.