How To Make Baked Eggs on Roasted Cherry Tomatoes
Make a sophisticated plate of baked eggs for breakfast today! It comes with a flavorful plate of roasted cherry tomatoes and parmesan.
Serves:
Ingredients
- 3cupssweet cherry tomatoesor grape tomatoes, about 16 oz, halved
- ¼cupparmesan cheesegrated
- 2tbspolive oil
- 2tbspfresh basil leavesplus 1 teaspoon, chopped
- 1garlic clovepressed or minced, optional
- sea saltpreferably of the flaky variety like Maldon
- freshly ground black pepper
- 4eggsroom temperature
Instructions
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Preheat oven to 400 degrees F.
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Arrange the halved tomatoes in an even layer in a medium-sized baking dish or oven-proof skillet.
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Bake the tomatoes for 12 minutes, then remove the dish.
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Top the tomatoes with the Parmesan, drizzle on the olive oil, 2 tablespoons of basil then season with salt and pepper.
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Stir the garlic into the mixture.
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Gently crack an egg over the tomatoes, keeping the yolk intact.
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Repeat with the remaining eggs, dispersing them evenly over the dish.
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Return the dish to the oven and bake for 8 to 10 minutes. After 8 minutes, egg whites should have set with a soft yolk.
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Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.
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Serve in shallow bowls with toast, and enjoy!
Nutrition
- Calories: 184.09kcal
- Fat: 13.53g
- Saturated Fat: 3.85g
- Trans Fat: 0.02g
- Monounsaturated Fat: 7.24g
- Polyunsaturated Fat: 1.71g
- Carbohydrates: 6.37g
- Fiber: 1.76g
- Sugar: 3.70g
- Protein: 10.03g
- Cholesterol: 166.28mg
- Sodium: 448.69mg
- Calcium: 153.73mg
- Potassium: 393.66mg
- Iron: 1.33mg
- Vitamin A: 146.82µg
- Vitamin C: 18.45mg
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