Name: Baked Eggs on Roasted Cherry Tomatoes Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 cups sweet cherry tomatoes; ¼ cup parmesan cheese; 2 tbsp olive oil; 2 tbsp fresh basil leaves; 1 garlic clove; sea salt; freshly ground black pepper; 4 eggs

Baked Eggs on Roasted Cherry Tomatoes Recipe

Jorrie Mcgraw Modified: July 19, 2024

Photos of 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

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

Preheat oven to 400 degrees F.
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 the Parmesan, drizzle on the olive oil, 2 tablespoons of basil then season with salt and pepper.
Stir the garlic into the mixture.
Gently crack an egg over the tomatoes, keeping the yolk intact.
Repeat with the remaining eggs, dispersing them evenly over the dish.
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.
Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.
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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