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 breakfast or quick dinner. We highly recommend serving this with toasted bread (goat cheese on whole-grain toast is perfect!) or something similar.

Yield:
4 servings
Category:
Breakfast and Brunch
Cuisine:
American
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min

INGREDIENTS:

  • 3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved
  • ¼ cup grated Parmesan
  • 2 tablespoons olive oil
  • 2 tablespoons plus 1 teaspoon chopped fresh basil leaves
  • 1 garlic clove, minced
  • 1/2 cup of finely slivered onion
  • 1 tsp hot sauce
  • Fleur de Sel or Sea salt
  • Freshly ground black pepper
  • 4 eggs, at room temperature

DIRECTIONS:

  1. Heat oven to 400 degrees Fahrenheit.
  2. Arrange the halved tomatoes in an even layer in a medium-sized baking dish ( a 9-inch by 9-inch square is good ) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish.
  3. 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, if using. Add the slivered onions. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.
  4. 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, hot sauce and the remaining teaspoon of basil.