Baked Eggs on Roasted Cherry Tomatoes
Ingredients
-
3
cups
sweet cherry tomatoes or grape tomatoes, halved
-
¼
cup
grated Parmesan
-
2
tablespoons
olive oil
-
2
tablespoons
chopped fresh basil leaves
-
1
clove
garlic, pressed or minced (optional)
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
4
eggs, at room temperature
Instructions
- Preheat the oven to 400°F.
- Arrange the halved tomatoes in a medium-sized baking dish or oven-proof skillet and bake for 12 minutes.
- Remove the dish and top the tomatoes with Parmesan, drizzle olive oil, sprinkle with basil, and season with salt and pepper. Add garlic if using.
- Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs.
- Return the dish to the oven and bake for 8 to 10 minutes, checking at 8 minutes. The egg whites should be set, and the yolks should still jiggle.
- Sprinkle the cooked eggs with salt, pepper, and the remaining basil, then serve immediately with toast.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
10g
Total protein
12g
Sodium
200mg
Cholesterol
370mg
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