Roasted Tomatoes with Baked Eggs

Sometimes the simplest recipes end up being the most delicious. That’s certainly true with savory Roasted Tomatoes with Baked Eggs. Whether you want a quick-and-easy weekend breakfast or a weeknight meal without the fuss, this recipe requires virtually no prep work and can be put together before the oven is even pre-heated.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 2 servings

Calories: 421 kcal per serving

Ingredients

2 pints - cherry tomatoes
3 tablespoons - olive oil
1 tsp - sea salt
½ tsp - black pepper
4 - eggs
8 - basil leaves

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