Name: Roasted Tomatoes with Baked Eggs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Cuisine: Other
Ingredients: 2 pints cherry tomatoes; 3 tablespoons olive oil; 1 tsp sea salt; 0.5 tsp black pepper; 4 eggs; 8 basil leaves

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Roasted Tomatoes with Baked Eggs

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Ingredients

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Instructions

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Instructions

Preheat oven to 400 degrees F. In an 8-inch square baking dish, spread out cherry tomatoes in a single layer. Add in olive oil and stir to coat, making sure tomatoes cover the entire bottom of the pan.

Place tomatoes in the oven and roast for 25 minutes, stirring halfway through. Remove tomatoes from the oven, season with salt and pepper.

Crack 4 eggs around in the roasted tomato mixture. Note: The tomatoes will release a lot of juices, so be careful with the hot liquid.

Return pan to the oven and bake for an additional 10 minutes, or until egg whites are set. Remove from oven and garnish with chopped basil. Serve in shallow bowls with additional sea salt.