Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes (& a giveaway!)

Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes (& a giveaway!) requires roughly 25 minutes from start to finish. For $2.43 per serving, you get a side dish that serves 4. Watching your figure? This gluten free and primal recipe has 194 calories, 10g of protein, and 13g of fat per serving. Many people made this recipe, and 1288 would say it hit the spot. It is brought to you by Cookie and Kate. If you have bell pepper, parmesan, fresh basil leaves, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 75%. Try Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes, Macaroni and Cheese Soup with Roasted Cherry Tomatoes and Avocado Dippers + The Girl Cookbook Giveaway, and Bed & Breakfast Baked Eggs for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

Freshly ground black pepper

4 eggs, at room temperature

2 tablespoons plus 1 teaspoon chopped fresh basil leaves

1 garlic clove, pressed or minced (optional)

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

2 tablespoons olive oil

¼ cup grated Parmesan

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

Equipment:

baking pan

oven

frying pan

bowl

Cooking instruction summary:

Preheat oven to 400 degrees Fahrenheit.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.)Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper. Stir the garlic into the mixture, if using. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.Return the dish to the oven and bake for 8 to 10 minutes. Check at 8 minutes—you're done when the egg whites have set but the yolks are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they'll continue cooking after you pull the dish out of the oven.) Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.Serve right away in shallow bowls with toast.

 

Step by step:


1. Preheat oven to 400 degrees Fahrenheit.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.

2. 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.)Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper. Stir the garlic into the mixture, if using. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.Return the dish to the oven and bake for 8 to 10 minutes. Check at 8 minutes—you're done when the egg whites have set but the yolks are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they'll continue cooking after you pull the dish out of the oven.) Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.

3. Serve right away in shallow bowls with toast.


Nutrition Information:

Quickview
194k Calories
9g Protein
13g Total Fat
9g Carbs
13% Health Score
Limit These
Calories
194k
10%

Fat
13g
20%

  Saturated Fat
3g
21%

Carbohydrates
9g
3%

  Sugar
6g
7%

Cholesterol
167mg
56%

Sodium
365mg
16%

Get Enough Of These
Protein
9g
19%

Vitamin C
111mg
135%

Vitamin A
3616IU
72%

Vitamin E
3mg
22%

Selenium
15µg
22%

Vitamin K
21µg
20%

Vitamin B6
0.4mg
20%

Folate
73µg
18%

Vitamin B2
0.31mg
18%

Phosphorus
178mg
18%

Potassium
498mg
14%

Manganese
0.25mg
13%

Calcium
118mg
12%

Fiber
2g
12%

Vitamin B5
1mg
10%

Iron
1mg
9%

Vitamin B12
0.47µg
8%

Magnesium
30mg
8%

Zinc
1mg
8%

Vitamin B3
1mg
7%

Vitamin B1
0.1mg
7%

Vitamin D
0.91µg
6%

Copper
0.12mg
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

double blueberry muffin bars
Chicken peri peri (piri piri, pili pili)
Whole Grain Vegan Orange Oat Muffins
Panettone French Toast
Panna Cotta with Balsamic Strawberries
Italian Wedding Soup II
Baked Spaghetti with Ricotta
Gluten Free Pasta Salad with a Greek Kick
Creamy Poblano Mushrooms with Polenta
pickled chard stems
Food Trivia

The reason why peppers taste hot is because of a chemical compound called capsaicin, which bonds to your sensory nerves and tricks them into thinking your mouth is actually being burned.

Food Joke

My boss was complaining in our staff meeting the other day that he wasn't getting any respect. Later that morning he went to a local sign shop and bought a small sign that read, "I'm the Boss". He then taped it to his office door. Later that day when he returned from lunch, he found that someone had taped a note to the sign that said. "Your wife called, she wants her sign back!"

Popular Recipes
Classic New England Crab Cakes

Foodista

Spiced poached pears in chocolate sauce

BBC Good Food

Baked Potato Soup

Simply Recipes

Flank Steak with Mushroom Sauce

Foodista

Slow Cooker Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis for #SundaySupper

Cupcakes and Kale Chips