Baked Eggs on Roasted Cherry Tomatoes Recipe

Baked Eggs on Roasted Cherry Tomatoes Recipe

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.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 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


  1. Preheat oven to 400 degrees F.

  2. Arrange the halved tomatoes in an even layer in a medium-sized baking dish or oven-proof skillet.

  3. Bake the tomatoes for 12 minutes, then remove the dish.

  4. Top the tomatoes with the Parmesan, drizzle on the olive oil, 2 tablespoons of basil then season with salt and pepper.

  5. Stir the garlic into the mixture.

  6. Gently crack an egg over the tomatoes, keeping the yolk intact.

  7. Repeat with the remaining eggs, dispersing them evenly over the dish.

  8. 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.

  9. Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.

  10. Serve in shallow bowls with toast, and enjoy!


  • 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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