Hello from the other side. I’ve been hardcore geeking out over technical website stuff since my site went down last Friday. My mind is still swimming with technical gobbledegook (I’ll spare you the details), but everything seems to be stable now. This website is basically my four-year-old baby so I get really stressed out when it’s sick. I’m doing everything I can to make sure it doesn’t happen again.
All this is to say, I’m sorry if you had trouble accessing a recipe over the weekend. I don’t take the matter lightly. It genuinely amazes me that you pull up this website when you’re in your own kitchen. I get so excited when you comment to tell me that your kids are eating kale in this stir-fry, or that you’re looking forward to my lentil salad in your packed lunch. You guys are the best and I want you to have uninterrupted access to these recipes.
I owe Erin Scott (of Yummy Supper, both the blog and upcoming cookbook) a thank you for my simple, sustaining dinner last night. Erin is one of the most thoughtful, sincere, encouraging individuals I’ve encountered in the blog world. Everything she produces radiates beauty and good energy, so I’ve been looking forward to the release of her first cookbook since she announced it. She sent me a copy a few weeks early, but the book is available for pre-order now and will start shipping one short week from today!
As suspected, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore is a gorgeous collection of recipes. Fresh flavors shine with simple preparations that are impressive in their good looks and gourmet appeal. The book is equal parts inspiring and approachable. Oh, and all the recipes happen to be gluten free, too. Brava, Erin!
Erin’s recipe for baked eggs on roasted tomatoes captured my attention in the egg chapter. I’m unabashedly enamored with quick-cooked/roasted little tomatoes, so I’m trying to get my fill before summer’s up. Erin gets full credit for this recipe. I just added a clove of garlic and my own commentary.
I’d never baked eggs like this before, but it turns out it’s really easy. The only trick is to pay attention to visual cues and pull the eggs out when they’re cooked to your liking. I left the dish you see here in the oven a little longer than I should have, thinking they might need extra time since the tomatoes cooled down during the photography process. Wrong! I remade the dish after the sun went down last night and pulled the dish out of the oven right at 8 minutes for luscious, runny yolks.
Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner. Recipe as written yields 4 medium servings. I highly recommend serving this with toasted bread (goat cheese on whole grain toast is perfect!) or something similar (Erin suggests polenta fries, yum.)
- 3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved
- ¼ cup grated Parmesan
- 2 tablespoons olive oil
- 2 tablespoons plus 1 teaspoon chopped fresh basil leaves
- 1 garlic clove, pressed or minced (optional)
- Sea salt, preferably of the flaky variety (like Maldon)
- Freshly ground black pepper
- 4 eggs, at room temperature
- 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.
Recipe barely adapted from Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore by Erin Scott.
Make it vegan/dairy free/egg free: Skip the Parmesan and eggs for baked basil tomatoes, which would be great on garlic-rubbed toast.
A note on gluten free: This dish is gluten free as written, just serve it with gluten-free toast or another gluten-free accompaniment.
If you love this recipe: You’ll also love my roasted cherry tomato, arugula and sorghum salad, Tex-Mex omelet with roasted cherry tomato salsa, pesto squash noodles with burst cherry tomatoes and caprese pasta salad.