Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes (& a giveaway!)
Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes (& a giveaway!) requires roughly 25 minutes from start to finish. For $2.43 per serving, you get a side dish that serves 4. Watching your figure? This gluten free and primal recipe has 194 calories, 10g of protein, and 13g of fat per serving. Many people made this recipe, and 1288 would say it hit the spot. It is brought to you by Cookie and Kate. If you have bell pepper, parmesan, fresh basil leaves, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 75%. Try Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes, Macaroni and Cheese Soup with Roasted Cherry Tomatoes and Avocado Dippers + The Girl Cookbook Giveaway, and Bed & Breakfast Baked Eggs for similar recipes.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
Freshly ground black pepper
4 eggs, at room temperature
2 tablespoons plus 1 teaspoon chopped fresh basil leaves
1 garlic clove, pressed or minced (optional)
3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved
2 tablespoons olive oil
¼ cup grated Parmesan
Sea salt, preferably of the flaky variety (like Maldon)
Equipment:
baking pan
oven
frying pan
bowl
Cooking instruction summary:
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. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. I didn't need to.)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. 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.
Step by step:
1. 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.
2. Bake the tomatoes for 12 minutes, then remove the dish. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. I didn't need to.)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. 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.
3. Serve right away in shallow bowls with toast.
Nutrition Information:
covered percent of daily need
