Baked Eggs on a Bed of Roasted Cherry Tomatoes

Recipe by: Viky February 8, 2019 Healthy

Description

Eggs, baked on top of halved cherry tomatoes, topped with grated Parmesan and sprinkle of basil, makes simple, delicious and healthy breakfast or quick dinner.

Ingredients

3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved
1/4 cup grated Parmesan
2 tbsp olive oil
2 tbsp plus 1 tsp chopped fresh basil leaves
1 garlic clove, pressed or minced ,optional
Sea salt, preferably of the flaky variety (like Maldon)
Freshly cracked black pepper
4 eggs, at room temperature

Directions

Preheat oven to 400 degrees F.

Arrange halved tomatoes in an even layer in a medium sized baking dish or oven proof skillet.

Bake the tomatoes for 12 min, then remove the dish. (If a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid.)

Top the tomatoes with Parmesan, drizzle on the olive oil, sprinkle 2 tbsp. basil and season with salt and pepper. Stir garlic into the mixture (if using). 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 min. Check at 8 min youâ€™re done when the egg whites have set but the yolks are still soft. They should still jiggle in the centres when you shimmy the pan. (Keep in mind that theyâ€™ll continue cooking after you pull the dish out of the oven.)

Sprinkle the cooked eggs with salt, pepper and the remaining 1 tsp basil.

Serve right away in shallow bowls with toast.

Enjoy!

Comments

No comments found.