I made this recipe on something of a whim, as the cherry tomato plant in my front garden is undergoing a sudden late summer second fruiting (I’d honestly thought it was done for the year earlier in August). It’s a pretty simple, but very flavorful recipe, and a perfect change in pace for breakfast.
- 3 c (1 lb, 1 qt) cherry tomatoes, halved
- .25 c grated Parmesan
- 2 T olive oil
- small handful fresh basil, torn
- 3 garlic cloves, minced
- sea salt and black pepper
- 4 eggs, at room temperature
Preheat your oven to 400 degrees. Bring out your eggs now and let them sit while you get everything else ready.
Arrange your halved tomatoes in a single layer (I did it in multiple, it still worked but would probably have worked best in a single layer) in a baking dish. Bake your tomatoes for twelve minutes. Remove from the oven, sprinkle the Parmesan and minced garlic over them, drizzle on the olive oil, and then add the basil, sea salt, and pepper.
Crack your eggs evenly over the dish, leaving an intact yolk as much as possible (see pic 3). Bake another 8 to 10 minutes, but check at 8 minutes to see if a) the whites have set and b) that the yolks are still jiggly if you shake the pan a bit. If this is the case, remove the dish from the oven. (The eggs will continue to cook after you remove them from the oven.)
Sprinkle the eggs with sea salt and pepper and a bit of torn basil, and then enjoy your summery breakfast!