Baked Eggs on a Bed of Roasted Tomatoes

from YummySupper Blog
via Karen Lonergan

serves 4

3 cups sweet cherry tomatoes, halved

¼ cup grated Parmesan cheese

2 tablespoons extra-virgin olive oil

2 tablespoons plus 1 teaspoon chopped fresh basil leaves

Sea salt

Freshly ground black pepper

4 eggs at room temperature

Preheat the oven to 400 degrees F.

Scatter the tomato halves into a medium ceramic baking dish or cast-iron skillet. Bake them in the oven for 12 minutes, then take the dish out. (If a lot of liquid has cooked out of the tomatoes, carefully pour off a little liquid.) Top the tomatoes with Parmesan, drizzle with olive oil, then sprinkle with two tablespoons of the chopped basil leaves plus salt and pepper to taste. Then, crack the eggs gently onto the bed of hot tomatoes. You want to keep the yolks intact by centering the yolks on the roasted tomatoes, but don’t worry when the egg whites spill down around the sides of the tomatoes.

Return the dish to the oven and bake for 8 to 10 minutes. You’ll know you’re done when the egg whites have set but the yolks are still soft. Sprinkle the cooked eggs with more salt, freshly ground black pepper and the remaining teaspoon of basil. Serve right away in shallow bowls.

Simple, tasty breakfast. You can substitute larger tomatoes, chopped into bite sized pieces. You can also broil instead of bake if you want to speed up the process.