Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes
from Cookie + Kate

Name: Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes
Prep time: 5M
Cook time: 20M
Total time: 25M
Ingredients: 3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved; ¼ 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

You need 8 Ingredients

4 eggs, at room temperature

Freshly ground black pepper

Sea salt, preferably of the flaky variety (like Maldon)

1 garlic clove, pressed or minced (optional)

2 tablespoons plus 1 teaspoon chopped fresh basil leaves

2 tablespoons olive oil

¼ cup grated Parmesan

3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved

Showing 2 out of 5 Steps

Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. I didn't need to.)
Preheat oven to 400 degrees Fahrenheit.

View the remaining steps at
Cookie + Kate