Go Back
Baked Eggs with Roasted Tomatoes

Baked Eggs with Roasted Tomatoes

Baked Eggs with Roasted Tomatoes is a simple, nourishing, and flavorful dish that transforms humble ingredients into a gourmet experience. The sweetness of roasted tomatoes pairs perfectly with rich, creamy yolks, making it a comforting breakfast option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 cups Cherry or Grape Tomatoes
  • 4 to 6 Large Eggs
  • 3 tablespoons Extra Virgin Olive Oil
  • 3 cloves Garlic, minced or thinly sliced
  • 2 sprigs Fresh Thyme, leaves removed from stems
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • Salt and Black Pepper to taste
  • 1/4 cup Fresh Basil or Parsley, for garnish
  • 1/4 cup Parmesan Cheese, grated or shaved

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place the cherry tomatoes in a large oven-safe skillet or baking dish. Drizzle with olive oil, add garlic, thyme, red pepper flakes, salt, and pepper. Toss to coat.
  3. Roast in the oven for 15 to 20 minutes until tomatoes burst and are slightly charred.
  4. Remove from oven and create small wells in the tomatoes for the eggs.
  5. Crack an egg into each well, season with salt and pepper.
  6. Return to the oven and bake for another 8 to 12 minutes until the whites are set but yolks are still runny.
  7. Garnish with fresh basil, parsley, and Parmesan cheese. Serve immediately.

Notes

Use a cast-iron skillet for best results. Ensure tomatoes are high quality for maximum flavor. Serve with crusty bread to soak up the juices.