Ingredients
Method
1.Preheat the oven to 180°C/160°C fan-forced. Line 2 oven trays with baking paper.
2.Scatter a handful of thyme sprigs over one of the trays. Arrange the tomatoes on top of the thyme, cut side up. Season tomatoes with sea salt and freshly ground black pepper; drizzle with 1 tablespoon of the olive oil. Bake about 30 minutes or until the tomatoes are soft.
3.Meanwhile, blend or process remaining olive oil with garlic, rosemary, parsley, rind and 1 teaspoon of the thyme leaves to form a flavoured oil.
4.Remove the crusts from the bread; process until coarse crumbs form (you will need 2 cups). Place crumbs in a medium bowl with the flavoured oil; toss until well combined. Spread the crumbs over the remaining prepared tray. Bake about 15 minutes or until golden brown.
5.Turn oven off; keep tomatoes and bread warm in the oven. Heat a large non-stick frying pan over a medium heat; add vegetable oil. Fry the eggs about 2 minutes or until the whites are set.
6.Divide the eggs and tomatoes between four warm plates; sprinkle with the crumbs. Not suitable to freeze or microwave.
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