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.
PrintErin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes
- Author: Cookie and Kate
- 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.)
Ingredients
- 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
Instructions
- 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.
Notes
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.
Patti Thompson
A garden full of cherry Tom’s coming in so can’t wait to try this
Kate
Enjoy, Patti!
Sudh
How do you make sure the yolks arent soft? I like my yolks hard
Kate
They should be pretty well set at 10 minutes. Jiggle the pan a little—if the yolks wiggle in the middle, bake it a little bit longer.
Michelle
I like that you highlight healthier recipes, although the last one I made was the smores brownie cookies….seriously good!
meira
i’m looking for easy take-to-work recipes! ps your tomato photos are gorgeous!
Kate
I’m on it! Check back soon!
Alicia
The last dish that knocked my socks off will have to be FIESTA KALE SLAW WRAPS from Sprouted Kitchen. Delicious!
Kate
Those looked so good! I’ll have to give them a try soon.
thatcleverclementine
Oh, yay — ’tis the season for new tomato recipes!! Thanks so much, looks lovely — I can’t wait to try it.
Brittany
I made your arugula pesto…it was to die for! I used it on pizza and paninis. Num!
Kate
Awesome! So glad you enjoyed it, Brittany!
Sue
I love the website- I can’t really think of many ways to make it better. I do love when blogs let you isolate recipes by particular ingredient. That would be a great addition to your site- albeit a little tedious for you, probably!
Kate
Thanks, Sue! I appreciate your feedback. I actually already have the recipes pretty well organized by ingredients, buuuut I’m clearly not organizing them well enough. I’m working on it!
tiffany
I am not tech savvy whatsoever so I cannot offer any advice/recommendations on that front but I LOVE your website and recipes….it is a go-to for me whenever I feel like trying something new :)
Kate
Thank you, Tiffany! Glad you’re enjoying the site!
Kerry
I love all of your recipes. Your socca pizza was a big hit in my house. More pictures of Cookie, please!
Kate
Glad the socca went over well, Kerry! More Cookie pics, coming up.
Lauren
The last dish that knocked my socks off was a fresh berry crumble – the topping was like an oatmeal cookie. NOM.
Kate
Oh yum!
Ashley
Can’t wait to try this one….a recent favorite I made was the arugula pesto pizza, it was amazing! I mixed some leftover pesto with veganaise and used it as a spread on sandwiches!
Kate
Oh awesome! I’m so glad you enjoyed the pizza. I haven’t gotten much feedback on that one so I’ve been a little worried about it. That pesto sandwich spread sounds stellar!
Libby
I hate to say this but there’s nothing I’d change about this site! The design is incredible. The photos are fantastic. All of the recipes are exactly the kinds of things that I like to make for myself.
Sorry to disappoint you but you’re exactly what I need. ;)
Kate
Thank you, Libby! Your comment made me feel all warm and fuzzy inside.
Erica
While I don’t comment often, I thoroughly enjoy getting your recipes in my email box. I would have to agree with Libby, I love your site. It’s my go to for great cocktail recipes and especially love that everything is vegetarian. Keep up the great work!:)
Ellen
I love the “Week in the Life of a Vegetarian” series. I got some great ideas to plan out my meals for the week. You should definitely post more! Or maybe just a weekly “What I Ate for Lunch” series?
Kate
Thanks, Ellen! I thought it might be cool to do seasonal “week in the life” posts. I’m about due for my next one!
Minna
Technical malfunctions can be the worst! Had one last week with my computer and it wasn’t the best timing as I’m launching my site next week.
But about the dish- this is beautiful! Those colors just make me smile. I’ve been baking eggs over everything lately and this may just be my next creation…
Kate
Tech problems never come at a good time! Hope you site launch goes great!
Sophie
Wow, I know what I’m having for dinner tonight! I can’t resist recipes with fried eggs in top…why is that? Hmm, the last recipe to knock my socks off was gluten free Irish soda bread. Speaking of, it would go perfectly with this dish!
Kate
GF soda bread sounds interesting! My GF bread is always on the hunt for good bread recipes. May I ask where you found it?
Sophie
Here’s the link! http://blog.foodnetwork.com/healthyeats/2011/03/14/gluten-free-irish-soda-bread/#idc-container
I didn’t have teff or potato flours, so I subbed ground millet and that worked great, and I was out of buttermilk so I used coconut milk and vinegar instead. I also “omitted” the currants…and by that I mean I totally forgot about them until the bread was already in the oven! Oops :)
Kate
Thank you so much, Sophie! I’m going to save that recipe and pass it along to my GF friend. I appreciate it!
Kelly Mitchem
this looks delicious!
Laura in DC
I loved your healthy blueberry-lemon muffins that I made when my mom was in town!
Kate
Hooray for blueberry muffins and mom visits!
Lisa
It was actually your Thai-Style Mango Wraps from last week. It was the first time I had ever had peanut sauce and I think I found my new favorite flavor combination!
Kate
I’m obsessed with peanut sauce. So glad you enjoyed the recipe!
Katie M
I love this recipe, it is going to be my dinner.
I love the blog, but I do think it would be nice be able to search for pasta dishes, or vegan, or gluten free, with just one click. (I can still find these things it just takes longer than 1-click, and I am lazy…)
Kate
Ok, I’ll work on that for sure! Thanks, Katie!
Matt @ Plating Pixels
Super cool recipe Kate! It’s like you’re poaching eggs in tomatoes instead of water. I’m a fan of skillet recipes, and they photograph well. Sweet or savory, any is good.
Katy
I’ve never baked eggs before either but it’s definitely something I want to try soon. Especially with roasted cherry tomatoes, those look awesome. Pinned!
Jayne
I love your website. I use your recipes all the time. Do you have any zucchini ideas? Everything you make looks so colorful and delicious!!
Kendra Bridges
I made your Curried Coconut Quinoa and Greens with Roasted Cauliflower again last Friday and loved it yet again! I accidentally used full fat coconut milk, which wasn’t so great, but it turned out tasty anyway.
On the website, I’d love to be able to access tags from somewhere other than the bottom of a recipe. I wanted to show someone the large number of GF recipes on your site, but couldn’t find the tag without looking in a recipe. Other than that, your site is so easy to use!
Kate
Kendra, I’m glad you are enjoying that recipe! I have an organized gluten-free recipe index here: https://cookieandkate.com/gluten-free-recipes/. You can always find it if you click on “all recipes” underneath the header, then choose the gluten-free option in the gray box. I will try to make it easier to find! I also added those tags to the search results today, so I hope that makes them easier to find. I might add them underneath the posts on the home page, too.
alexandra
I had the most simple but yet delicious and fun fresh summer rolls the other night. Perfect for the hot + humid weather we’ve been having in Nashville lately and the source of inspiration to experiment at home with fresh rolls w/different flavor profiles.
Kate
You know, I think it’s about time I posted another spring roll recipe. Thanks for sharing your meal inspiration, Alexandra!
Liz @ Floating Kitchen
Beautiful photos and love this recipe! And I know how you feel because RIGHT NOW my site is down. Some issue with hosting site and upstream providers. It’s killing me. I feel so helpless! Techie issues are the worst!
Kate
Ugh ughh! I feel your pain. It’s back up for me now! Hello, ice cream sandwiches!
Bianca @ Sweet Dreaming
i’d love to see vegan desserts
Kate
Ok, I’ll try! I have a few over here: https://cookieandkate.com/vegan-recipe-index/
Shannon
This looks amazing! I have a ton on cherry tomatoes I just picked from my garden. Have to try this for breakfast on Saturday!
Kate
Enjoy, Shannon!
Ruby
I absolutely loved the spicy kale stirfy. Would love to see recipes similar to that one!
Kate
Thanks, Ruby! More stir fries, coming up!
Tess
Ah, we’re on the same wavelength — Smitten Kitchen’s burst tomato galette with corn and zucchini rocked my socks off when I made it for dinner last week. The avocado parsley sauce I had on Dishing Up the Dirt’s roasted beet and farro salad was also delicious and I’ve been using the leftovers on everything since! I love your website and find inspiration to try new things every week. As someone else mentioned, it would be awesome if you could search for recipes by ingredients.
Kate
Oh man, that galette sounds epic. Today, I added lists of ingredients below recipes in my search results. So if you search for “carrots,” and see “carrots” listed underneath a recipe in the search results, click on that and you can see a complete list of all the carrot recipes. I’m working on a better option for finding ingredients… coming soon, I hope.
Shoshana
One suggestion I have is organizing recipes by season. Otherwise, I absolutely love your blog!
Kate
Oh oh! I already have that feature. Here’s the summer recipe page: https://cookieandkate.com/vegetarian-summer-recipes/. You can find links to the seasonal pages if you click on “All recipes” below the header. I’m working on a more clear way to present the options.
Shoshana
Thanks for letting me know!
Kate
I would definitely say I love your channa masala and lentil salads! Everything you make is so flavorful and unique, yet still uses accessible ingredients. Keep it up!
Kate
Thank you, Kate! :D
Kelsey @ Badger Kitchen
I know it’s still a little early for this, but I would love to see some pumpkin recipes coming up! I’ve only ever been successful using pumpkin in baked goods so I’m looking for some knock your sock off dishes that use it as well
Kate
Noted! I think you’ll enjoy this savory pumpkin recipe! https://cookieandkate.com/2012/pumpkin-fettuccine-alfredo/
Liz S.
While I love all of your recipes, I’d like to see more brownie or blondie recipes!
erin {yummysupper}
Kathryne, I’m so thrilled to see that the baked eggs with cherry tomatoes treated you right. Your photos are absolutely beautiful and I only wish we could have eaten those beauties together!
Wishing you better luck on the tech front. It’s no fun at all to have troubles on that end.
xoxox to you,
E
Kate
Thank you, Erin! Your cookbook is just beautiful. I hope we can meet up for brunch someday!
Mira
I think that fewer pictures make the recipes easier to navigate and it would be great if nutritional information could be included!
Kate
Hey Mira, thank you for the suggestions! I include the photos because, well, I like taking photos, but also because they illustrate the steps better than I can explain with words. I’m really hesitant to include nutrition information because the actual calorie/etc. count will really depend on your exact ingredients and how you make the recipe. I don’t want to put misleading information out there.
markus
You are right Kate about nutrition information. Also, some ingredients are optional (like “1 garlic clove” in this recipe), so it’s difficult to include universal nutrition information. Some blogs has this information, but I check it myself on http://happyforks.com/analyzer
On this tool I can choose similar products from list and exact amount I use in my meal. It’s still only estimated values, but more precise. It’s better than similar tool on CalorieCount website.
Jane
I made your beer bean-stuffed poblano pepper recipe and it not only knocked my socks off, my boyfriend loved it too! (I’m always looking for vegetarian dishes he might like. It didn’t hurt that I told him beer was involved!)
As for a suggestion– More Cookie pics! :-)
Kate
Awesome! Thanks, Jane. Cookie says hi. :)
Eileen
Eggs and tomatoes, together forever! I love how simple and satisfying this dish is. I think your site is looking great as it is! Lots of recipes, nice clean design, fun stories — everything’s good. Thanks for the giveaway opportunity!
Valerie
The website is great! I love the pictures, but I’d prefer not to have to scroll down so far to get the recipe.
Kate
Ok, noted! I have an idea for improving that situation… not sure if it’s feasible but I will find out.
Catherine
One of my favorite recipes of yours is actually the kale stir-fry you referenced in this post. I made it for the first time after browsing your blog for inspiration of how to use the leftovers in my kitchen without having to go to the grocery store. I swap quinoa for rice and it is one of my all time favorite dishes – I actually brought it with me for lunch at work today, so I’m eating it while reading this post.. An in-site search function that allows users to find recipes based on what they have on hand, is really the only suggestion I can offer as I already love your site. Another all time favorite is your west african peanut soup. YUM.
Kate
Awesome! I have some ideas on how to make ingredients easier to find. I’d love to have fancier search features but I just don’t know how to implement them! They’re pretty high tech.
Aaron
Some really creative kosher recipes
Natalie
Love this recipe! I would love to see more gluten free recipes – this is fantastic! :)
Kate
Ok, I’ll try! In case you haven’t found it yet, here’s my gluten-free recipe index: https://cookieandkate.com/gluten-free-recipes/
Caroline
The last dish that knocked my socks off was a vegetarian BBQ tostada at my favorite restaurant, Merge. Your blog is fabulous! I would love to see any posts on desserts involving blueberries and peaches.
Kate
Ok, I’m on it! :)
Amy
I am loving the seasonal recipes!
haley @Cupcakes and Sunshine.com
wow! this looks fantastic. I don’t even know! I’m always up for more sweets!
Angela Boyer
I have so many favorites that we make on a regular basis at my house, but I would have to say the last recipe that knocked our socks off was Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze. We don’t always have access to sprouts, so the first time we made it I substituted broccoli, which was also amazing by the way. Since then we got our hands on some sprouts and made it, super tasty!!!
Kate
Oh man, now I want to try glazed broccoli! So glad you’re enjoying that recipe!
Julie La Salle
The favorite recipe in my family is the Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip. Super tasty!
Kate
Glad you enjoy that one, Julie!
Brit-El Gibson
This one looks good, but I’m looking forward to more seasonal (Fall and Halloweeny!!) recipes. But then again, I’m that girl planning for Halloween in August.
Kate
Good to know! I won’t hesitate to post them a little early, then.
Sam
I recently made your lentil and chickpea salad with radishes and it was fantastic! Thanks for the giveaway.
Kate
Awesome! Thanks, Sam!
Angela @ Eat Spin Run Repeat
So glad things are back up and running smoothly again, Kate! My blog is also 4 years old and just like you said, I feel like it’s my baby! It’s undergoing a re-design right now behind the scenes and I’m keeping my fingers crossed that everything goes smoothly. As for your site, I find it to be one of the easiest to navigate! Your photos are always stunning and there’s no unnecessary clutter. I love the recipes you feature, and if anything, I’d say keep those salads coming because you always have such creative ideas! I’m a huge cookbook junkie and would love to win this one, but in the meantime I’m off to check out Erin’s site because I am a gluten free omnivore too! :)
Kate
Thanks, Angela! I can’t wait to see your redesigned site! I’m really glad you appreciate my navigation. It’s hard to know how best to present/organize content. Salads are my favorite!!!
Mandy
I’m looking forward for more seasonal recipes as the year goes on! :)
Kate
There will be many more! :)
Flor
Honestly Kate, I am rediscovering some of your recipes. I have made your strawberry basil pizza many times this summer. I look forward to your new posts.
Kate
Oh yay! Glad you’re enjoying that one. Thank you, Flor.
Jen
Love seasonal recipes!!
Stephanie K
This recipe looks great! I can’t think of any technical changes you should make to the site. I would love to see some easy take to work recipes. I’m learning that it’s harder than it seems to find recipes that will last and are easily portable.
Kate
Thanks, Stephanie! I’ll actually be publishing a post with lunch tips soon. I think most of my potluck dishes would pack well for lunch: https://cookieandkate.com/2014/12-summer-potluck-recipes/
Lisa
OMG this looks awesome. A modern shakshuka or eggs in pergatory, no? So pretty!
Kate
Yes, exactly! Thanks, Lisa!
Abby
I haven’t taken a moment to let you know that I absolutely love the way the new site functions. It’s so intuitive and lovely. And I love the way you break your recipes down with modifications (because there’s NO WAY to cover every conceivable question people might have).
Kate
Thank you, Abby! :D
Cori R.
This looks wonderful. Just made an easy pasta dish using gardens tomatoes and Basil and adding fresh mozzarella.
Kate
That sounds lovely! I was just thinking that these tomatoes and eggs would be good over pasta. Summertime makes eating fresh so easy.
Debbie S.
Can’t wait to try this recipe! I love crockpot recipes during the week, that are healthy, so when I get home from work they are ready.
Christina C.
I have not had one fail from your recipes. Favorites include sweet potato and black bean tacos, feta, avocado farro salad, trail mix banana bread and pumpkin oat pancakes (especially a big hit with my 3 year old!) You also inspired me to buy an ice-cream maker after reading about the blueberry frozen yogurt. I’ve since made that and other froyos with seasonal fruits. Peach was amazing!
Kate
Woohoo! Thank you, Christina. Now I desperately want to try making peach froyo!
Rachel B
I could eat your Egg and Potato Breakfast Scramble ever day of my life =)
Kate
I almost forgot about that one! I want to try a sweet potato version sometime.
candace
I’m new to the website but I really enjoy easy recipes like this one, especially when they don’t include a lot of ingredients.
Kate
Welcome, Candace! I love simple recipes, too. The simpler, the better,
cori
Made some zucchini noodles with a garlic parmesan sauce, sausage, mushrooms, garlic and roasted cherry tomatoes. Freaking incredible.
Jenny
I LOVE egg recipes, keep them coming!
Kate
Will do!
Amber
I would love to see seasonal produce featured, maybe some recipes combining whatever seasonal fruit and vegetable is in that month. I would also like to see more cooking tips and tricks. I think your site is great and I always enjoy your colorful photography!
Kate
Thanks, Amber! I actually have something in the works that I think you will appreciate. :)
J.S. @ Sun Diego Eats
The website is great! I’d love to see more recipes for healthy snacks but I do have a bit of a snacking problem so I might be biased.
Baking eggs is great. They cook quite nicely and its the perfect way to serve a big breakfast with eggs to a crowd without having to slave away at the stove. Just hope that everyone likes their eggs a bit runny because that is how I like mine :)
Elle
I can’t wait to try this recipe, it looks like it will become a favourite. My only suggestion: elegant dishes such as yours are begging to be paired with equally elegant wines. A wine or beverage recommendation from the chef would be a nice touch. It doesn’t have to be fancy. For example with the baked eggs and tomato dish, something light with a touch of body – a chilled rosé for example – would be perfect!
Kate
Thanks, Ella. Great idea. I’m definitely no sommelier, so I always hesitate to suggest wine pairings.
Tran Nguyen
I’d love to have recipes about anything alternative to carrot balls. I have read the recipe somewhere else but there were too many ingredients for a college student to afford.
Other than that, I love and have followed these recipes of yours:
https://cookieandkate.com/2014/strawberry-kale-salad-with-nutty-granola-croutons/
https://cookieandkate.com/2014/peanut-sesame-slaw-with-soba-noodles/
Thank you for the opportunity <3
Mags
1. The website is pretty fab already. I like the ribbon at the top that stay visible when you scroll down.
2. There is a lot going on in the sidebar and at the bottom of the screen that I can’t always sort exactly what I’m looking at when I’m at any particular point on the page.
3. Font inconsistencies drive me nutso.
Kate
Thanks, Mags. I’d love to get rid of the ads on the page and then simplify the sidebar, but then I wouldn’t be able to make rent. Where do you see font inconsistencies?
Mags
You’re welcome to your ads, that’s not what I meant :) It’s ingredients/recommendations/seasonal/etc/etc/etc. There’s just a lot there.
As for fonts, on my Dell running windows 7 in Chrome you’ve got the entry and headers in Georgia, accent/detail-type text in Trebuchet, and sometimes the ads have Arial (obviously you can’t help that). The Trebuchet doesn’t go with the Georgia to my eyes in terms of weight and presence, and it makes my designer head spin. I’d make the headers Trebuchet too, and the body Georgia.
Kate
Oh. I use those widgets as spacers so my sidebar isn’t just ad-ad-ad-ad-ad-ad. It would look like Times Square over there without them.
Very strange that you’re seeing my backup fonts on your computer. Does your browser not load web fonts? The entry and headers should be in Playfair Display, accent/detail-type text in Futura, and the body in Georgia. Here’s what it looks like on my end: http://i.imgur.com/7zYTJM6.png
Hope that looks better to you…
Amy@ Thoroughly Nourished Life
Eggs and tomatoes and I are having a moment. Several times a week for the past few weeks this has been my home late from work dinner and I cannot get enough!
I love Cookie and Kate and whatever pops up on my screen when I click on the link to your website :) I especially love your salad ideas though because you manage to breathe new life into old combinations of ingredients and give your readers a new twist to bring to the dinner table or in their lunchboxes to work :)
Glad that your website isn’t sick any more :) and Erin’s book looks amazing and perfect for a GF-er like me who lives with an omnivore :)
Kate
Thank you, Amy! :)
Sini | My Blue&White Kitchen
Whoa! This dish is a true summer stunner! I honestly can’t wait to have a big serving for dinner. Last night I made marinated aubergines and red bell peppers. I adapted a recipe from Ottolenghi: The Cookbook. I just love the flavors Ottolenghi and Tatami create and their book never cease to inspire and amaze me.
Julia | Orchard Street Kitchen
This looks delicious! I’ve never baked eggs either, but this looks so simple. As for a blog post idea: I would love to see some easy appetizers that you could make for a party (or bring to someone else’s party) – especially something that you could make the day before and it would still taste/look great the next day. Thanks!
Adriane Mullins
I love your recipes! I also love your pictures! They’re so good and an inspiration to me. I also love roasted tomatoes so I’ll HAVE to try to make this recipe before the summer ends.
Laura (Blogging Over Thyme)
So feel you the technical woes–my site was down all of yesterday for the most part (not even my host’s fault, but Comcast’s!). It’s the worst.
I absolutely love the sound of this breakfast! I adore baked eggs of any kind, especially with all those beautiful cherry tomatoes.
Caroline
I would love to see more recipes with lentils! Especially when the Fall comes and the weather starts to get cooler.
Katie
As someone with chickens (and therefore too many eggs all the time), I’m always on the lookout for simple, delicious egg-based recipes like this. Definitely making this this weekend. It looks so good with the bread and goat cheese, but I feel like it would also be good with some little polenta cakes? Just a thought.
Ileana
What a gorgeous dish! If you are really into cherry tomatoes right now, try making a cobbler with them! I made two for brunch this weekend and they were a hit.
Melissa
I pretty much love all of your recipes–but your desserts always knock my socks off! Such tasty goodness! (this is also a great recipe).
sara
This dish looks amazing and I have tons of tomatoes that need using up. I would love to see more fresh seasonal recipes like this one.
Mandy
This looks amazing! I recently tried baking eggs for the first time a few weeks ago (atop a puff pastry pizza with asparagus, peas, and feta), it is super easy and delish.
I love pretty much all of your recipes I have tried, but I especially love your quick pickled radishes and curried quinoa! I’m on a pickled veggies and Indian-inspired food kick.
Melissa
Your site is amazing: pictures are vibrant, recipes are spot on. If anything, more recipes that are quick for those busy fall nights with family would be great! Thanks for your inspiring site!
Lucy
How fabulous does this look? I’d love to see more egg recipes… my favorite weekend breakfast is eggs benedict but I need to branch out more – and those tomatoes + eggs look wonderful. Thanks for sharing, Kate!
Megan
I love your site and recipes! I also love how it looks like you’re taking the time to respond to every comment. :)
I, like a few other of the commenters, would love to see more healthy recipes that would work for work (no pun intended).
Thanks!
Sally
Hard to pick a favorite, but this one might have to be tonight’s dinner.
Simone
Those lentil chickpea burgers!!!!!!!!!!
Katie
ALL of the recipes I’ve made from your site have been delicious! I find eggplant and tofu (not necessarily together) challenging to cook with, I’d like more information on best ways to cook and how to incorporate them in to recipes (especially eggplant – I have a ton of this!)
The last recipe I made was the sugar snap pea and carrot soba noodle dish – absolutely wonderful!!! I love all of the color and flavors, will definitely be making this again, :)
Lauren
I know that you already do it, but I would love to see more seasonal recipes. I love seeing ideas for using local produce, especially veggies that I’ve never tried.
Kate
That looks like my ideal breakfast, lunch or dinner! And your photos are gorgeous.
Kim Henrichs
That looks amazing!!! The last dish that knocked my socks off was a pan of salsa verde enchiladas all done from scratch!
Amanda
The last recipe that knocked my socks off was your simple tortilla pizzas. So simple yet so delicious. It’s a healthy, low carb option that curbs any pizza craving. I talked about the recipe so much that my coworkers asked for the recipe.
I love your website. It’s pretty, simple yet classy. Here’s a suggestion: how about providing an more granular index where you organize the recipes by ingredient. With that being said, your search function is mighty useful too, and I never have trouble finding recipes.
Kathy
I am new to your website and I love your recipes and the beautiful pictures of the dishes! I have tried the pesto zucchini noodles with tomatoes and it was delicious! Thank you for all you do! Love it.
Camille
Thanks for hosting this great giveaway! I love reading your recipes. I’d love to see more chopped salad recipes that can be made ahead of time and used for lunches.
Liz
I love the recipes you post especially the gluten free ones, living in a household right with people who have various food allergies so these recipes certainly make a big difference. Thank you for posting and hosting this giveaway.
joyce clark
Every time I receive a Cookie and Kate recipe e-mail, it is guaranteed I will make the recipe within the week. I feed two girls that prefer vegetarian dishes and three guys that are ok with that as long as I serve meat on the side. I immediately read this recipe and know I am grilling sausage as a side for them… not to mention it could be a meal for breakfast, lunch, or dinner. Yum! Cookie and Kate really keep my kitchen happy! Thank you!
kl
I would like to see more vegetarian recipes.
Kate
Every recipe on here is vegetarian!
Lynn
I love your blog/website. I am having to tighten my budget so maybe some ‘frugally delicious’ recipes.
Lis
I’d love the cookbook! As far as feedback, you are my favorite and go-to food blog lately (and I’m not even vegetarian!). I’ve followed others here and there but I leave them when it feels like a new version of the exact same thing. However you keep mixing things up and I love it! I guess I’d like to see more recipes for sauces, soups, and canning. I have a farm share and we’re starting to get lots of tomatoes – my husband and I both don’t enjoy them raw but love pretty much any bi-product (soup, salsa, pasta sauce, ketchup, etc.) and I’m going to need some new tricks to use all that we’re getting. Keep up the good work!!
Patricia Scarpin
Your recipes are wonderful!
I love dishes prepared in the oven, they’re so convenient!
Amy
Id dont like scrolling all the way down to get to the recipe! I do enjoy that you have ziplist enabled on your website though!
Amy
I love your website. Easy to navigate, particularly the way you break down/tag recipes in multiple ways, gorgeous photography, and delicious, non-intimidating recipes. Though in Boston now, I grew up in Kansas and lived in KC for many years, so I also enjoy the fact that your blog reminds me of home.
Jenn
This might sound silly, but I want more Cookie! I adore your recipes – have made too many to list – and your writing feels like talking to a friend, but I am sort of obsessed with your dog. Having a canine kitchen pal myself, it’s fun hearing about yours. More Cookie, please. :)
Julie
Your gingerbread granola is a go to staple around our house. I usually have it over local Greek yogurt for lunch!
Corey White
I love your website. Your photos are bright and colorful and they look great against the clean white background, also your recipes are amazing. As another animal lover too, I would love to see more photos of Cookie!
Kathy
It is hard to find recipes like yours that are made from fresh ingredients, easy to make and are good for you. I also want to let you know that I absolutely loved the Strawberry Spinach Quinoa Salad. It was a perfect summer salad but like other salads it filled you up. Awesome!!!