Baked Eggs on a Bed of Roasted Cherry Tomatoes
Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner. Servie this with toasted bread, spread with goat cheese.
- 2 to 3 cups cherry or grape tomatoes, halved
- ¼ cup grated Parmesan
- 1/2 cup finely slivered onion
- 2 tablespoons olive oil
- 2 tablespoons plus 1 teaspoon chopped fresh basil leaves
- 1 garlic clove, minced
- Sea salt, preferably fleur de sel
- Freshly ground black pepper
- 4 eggs
YIELD: 4 servings
COURSE: Breakfast and Brunch
Prep Time: 10 min
Cooking Time: 20 min
Total Time: 30 min
Preheat oven to 400 degrees Fahrenheit.
Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish.
- Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper. Stir the garlic into the mixture. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.
- Return the dish to the oven and bake for 8 to 10 minutes. Check at 8 minutes—you’re done when the egg whites have set but the yolks are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.) Sprinkle the cooked eggs with salt, pepper, and the remaining 1 teaspoon basil.
- Serve right away in shallow bowls with toast.