Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes
Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes takes roughly 25 minutes from beginning to end. This morn meal has 171 calories, 9g of protein, and 13g of fat per serving. This recipe serves 4 and costs $2.06 per serving. A mixture of sea salt, garlic clove, fresh basil leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. 207 people have tried and liked this recipe. It is a good option if you're following a gluten free and primal diet. It is brought to you by Cookie and Kate. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is pretty good. If you like this recipe, take a look at these similar recipes: Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes (& a giveaway!), Bed & Breakfast Baked Eggs, and Baked Eggs on a Bed of Potatoes With Bacon.
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 didnt 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 minutesyoure 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 theyll 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 didnt 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 minutesyoure 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 theyll 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
