Peel 4 banana shallots – the long, torpedo-shaped variety – then slice each one in half from root to tip. Warm 3 tbsp of olive oil in a shallow-sided flame-proof baking dish over a moderate heat (I use an enamelled dish). 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.

Preheat the oven to 200C/gas mark 6. Cut a medium-sized courgette into thick slices and add them to the tin. Peel and thinly slice 2 cloves of garlic and tuck them among the shallots and courgettes and then continue cooking.

Roughly chop 500g of tomatoes and scatter them over the shallots, together with 1 tbsp of chopped thyme leaves, plus a few extra sprigs, a generous seasoning of salt and coarsely ground black pepper, and, if you have some, 1 tsp of dried oregano.

Transfer the tin, now without its lid, to the oven and bake for 35 minutes until all is soft and juicy.

Break a couple of large eggs among the cooked vegetables, then return to the oven for 3 or 4 minutes, until the eggs are just set, then serve. Enough for 2. Ready in 1 hour

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.

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