Roasted Tomatoes with Baked Eggs is one of those recipes that’s insanely tasty and takes almost zero thought to throw together. Basically, in under 30 minutes, you can have something fabulous in front of you that takes little effort. I’d eat this dish for a brunch, lunch, or dinner. Eggs and tomatoes are any time of day foods, right?!
It’s similar to the recipe for my menemen, but even easier as you just pop it into the oven. It makes a really big difference to buy a good quality tomato though. You don’t have to spend a fortune on heritage tomatoes, but it’s just not going to be as satisfying or flavourful with those 50p bags of cherry tomatoes from Sainsbury’s. I try to buy some nice ones on the vine for roasting.
- 500 g of cherry (or other small tomato) halved
- 1 chile, chopped finely
- olive oil
- 1/3 cup of grated hard cheese
- 1/4 cup of basil, chopped
- 4 eggs
- Preheat your oven to 200 C. Place your halved tomatoes into a dish (I used my pie pan). Sprinkle the chopped chile in. Drizzle some olive oil over the top and a sprinkle of salt and pepper. Roast for 15 minutes.
- Then take your dish out of the oven (leave the oven on) and sprinkle over your cheese and basil. Then make four wells in your tomato mixture and crack an egg into each well. (Try not to break your yolk). Bake for a further 10 minutes, until the egg white is solidified, but the yolk is still soft. (The dish will continue to cook slightly even after you take it out of the oven, so be careful of your egg yolks).
Aren’t the colours just gorgeous too?