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.

Nutrition

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Tips & Tricks (5)

Dry Your Tomatoes First 🍅
Pat cherry tomatoes completely dry with paper towels before roasting to ensure they caramelize properly and concentrate their natural sweetness instead of steaming.
Create Tomato Nests 🧺
Arrange roasted tomatoes in small clusters or shallow wells to cradle the eggs, preventing them from running across the pan and ensuring even cooking with the tomatoes.
Use Two-Stage Roasting ⏱️
Roast tomatoes alone for 8-10 minutes until they begin to burst, then add eggs and return to oven—this ensures tomatoes are fully caramelized while eggs cook gently without overcooking.
Finish Basil at the Table 🌿
Tear fresh basil leaves and add them only after plating so the heat doesn't diminish their delicate aroma and peppery flavor that defines this dish.
Infuse Your Olive Oil ✨
Warm your olive oil with garlic or red pepper flakes for 1-2 minutes before drizzling over tomatoes to build deeper flavor layers that elevate the simplicity of the dish.