serves
4
prep
10 minutes
cook
22 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
22
minutes
difficulty
Easy
level
Ingredients
- 3 cups sweet cherry tomatoes, halved
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2½ tbsp fresh basil leaves, chopped
- flaky sea salt
- freshly ground black pepper
- 4 eggs, at room temperature
Instructions
Preheat the oven to 200° C.
Scatter the tomato halves into a medium ceramic baking dish or cast-iron skillet. Bake the tomatoes in the hot oven for 12 minutes, then take the dish out. (If a lot of liquid has cooked out of the tomatoes, carefully pour off a little liquid.) Top the tomatoes with the Parmesan, drizzle with the olive oil, and sprinkle on the 2 tablespoons basil and the salt and pepper. Then crack the eggs gently onto the bed of hot tomatoes. You want to keep the yolks intact, but don’t worry when the egg whites spill down around the sides of the tomatoes.
Return the baking dish to the oven and bake for 8 to 10 minutes. You’ll know you’re done when the egg whites have set but the yolks are still soft. Sprinkle the cooked eggs with salt, freshly ground black pepper, and the remaining basil. Serve right away in shallow bowls.
Note
• These baked eggs are a hearty meal – even one egg, with its tomato companions, is surprisingly filling. You can easily increase or decrease the recipe depending on how many people you want to serve: think 1 egg to ¾ cup tomatoes, and you’re good to go.
Recipe from by Erin Scott, with photographs by Erin Scott (Rodale Books, $24.99, available August 2014).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
