Monday, January 25, 2016

Baked Eggs on Roasted Cherry Tomatoes

We had a blizzard this weekend (YOU MAY HAVE HEARD) so mostly I just wanted to eat Kraft Mac & Cheese and tater tots. Last night, I did throw together a quick dinner. It required minimal effort and was very yummy. [Note: I did not make cookies. I was too sore from shoveling.] The eggs didn't bake quite the way I wanted them to, but it was still okay. I've made other baked egg recipes I liked better so I probably wouldn't make this again. Oh well!



Baked Eggs on Roasted Cherry Tomatoes
Cookie & Kate

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

Preheat oven to 400 degrees Fahrenheit.

Arrange the halved tomatoes in an even layer in a medium-sized baking dish or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish.

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. (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.

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