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
- Author:
- 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Allegra
I’m a newbie to your website,love the few recipes I’ve made. perhaps some recipes using seitan? and kefir water.
Kate
Welcome, Allegra! I don’t have any experience with seitan or kefir water, but we will see!
Annette
I wouldn’t change a thing. I love the beautiful layout and ease of finding what I’m looking for. As for recipes, I love making healthy, one dish meals like the one pictured in this post.
Kate
Thank you, Annette! I appreciate it!
Mickey
I always struggle with packing a lunch for work when I don’t have left overs. I’d love some ideas of things I could make that are quick to prepare and will keep me full throughout the afternoon. Thanks!
Kate
Hey Mickey, check back tomorrow for a post with lunch tips! Hope it’s helpful to you!
Vix
I’d love to see some Kansas City food recommendations. My husband’s family lives there, and we love heading to Jack Stack every time we visit…but we have NO CLUE where else to go in KCMO for the “good stuff”…especially places that are vegetarian friendly, as we eat meat on a very infrequent basis. Thanks, and love your blog! (Several of your recipes are staples in our house!)
Kate
Thanks, Vix! I have a crazy long list of favorites, but here are a few to try: The Mixx (several locations) offers creative salads and sandwiches. It’s a casual place that I like a lot. Gram and Dun is near Jack Stack on the Plaza. Amazing patio, great food. Eden Alley is also on the Plaza. It has a neat museum cafe sort of vibe and it’s all vegetarian. Westside Local is usually great. Love the drinks at Westport Cafe, neat French bistro-style atmosphere. Aixois (Brookside) and The Classic Cup (Plaza) for brunch. Ça Va and Julep are trendy new place in Westport. Ok, I’ll stop here. Hope this helps!
Aisha
This looks great! And could use the cherry tomatoes from my garden!
CherylM.
This looks yummy and I have many extra tomatoes from the garden.
Kate
Perfect! Hope you enjoy it!
Lauren
This looks great! I made a similar dish once but with zucchini, eggplant, and peppers as a base. It tasted great, but I also overcooked my eggs a little the first time. I do remember that a Nutella-filled dessert cured any lingering disappointment.
Kate
It’s so easy to overcook the eggs! Your ratatouille-ish version sounds fantastic. So does that Nutella-filled dessert, oh my!
Merette Kuijt
It looks like a great book to have! I would like some easy to make the evening in advance breakfast recipes. I get up real early for a pretty long commute to work and keeping my breakfast ‘interesting’ yet short is a struggle for me.
Kate
Merette, that’s a great suggestion. I’ll see what I can do!
Jen
Kate I can’t wait to try the egg recipe. I have a huge bowl of fresh picked cherry tomatoes that will be perfect for this! Thanks
Kate
Thanks, Jen! Hope the baked eggs turned out wonderfully!
KalynsKitchen
I really love this recipe. Wanted to let you know that I featured it in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes. I hope a lot of my readers will come over here and try it!
Kate
That is great news. Thank you, Kalyn! I appreciate it!
Patricia
Oh goodness, this was delicious! I’d been looking for a little something different from my weekend-go-to egg breakfast, and this was such a nice replacement!
And what I love is how light this was still for breakfast, a great way to start the morning.
★★★★★
Kate
Thank you, Patricia! Glad you enjoyed it!
Leslie
This was so delicious, thank you for the great recipe.
After 7 months of kitchen renovation, this was the first thing I prepared in my new oven. I have to say that it (we) are off to an excellent start.
★★★★★
Kate
Hooray! That’s wonderful to hear, Leslie. I bet your kitchen is looking good!
cecilia
Delicious!!!
★★★★★
Michael@Banquetssandiego
Looks so yummy and fresh!!
★★★★
Adrienne
I made this tonight, but I only had two cups of tomatoes and I added a cup of arugula from a batch I had in the fridge that might’ve started to go bad otherwise. Everything else was true to the recipe. The result? It was fabulous! I will FOR SURE be making this again. It will be nice to have ALL the tomatoes, but I was happy tonight to be utilizing what was already in the fridge.
★★★★★
Kate
Thanks, Adrienne! Way to use up that good produce. Glad you enjoyed it!
J in AZ
Very nice. Found some multi colored cherry tomatoes at Sprouts and used those for a colorful and delightful dish. Fresh basil from the garden made the dish. Eggs got a little over done but oh well.
Kate
Thank you, J! Glad you enjoyed it!
Liz
Made this tonight for two friends plus me and my roommate. Added soy chorizo to make sure everyone was full. Delicious! Thank you!
Kate
So glad you all enjoyed it! Thanks, Liz!
Hanna
I just discovered your website a couple of days ago and that was my *where have you been all my life* moment. So far I’ve made the pumpkin maple and oat muffins (amazing) and your toasted muesli (addictive). This one will definitely be making an appearance for breakfast tomorrow!
Kate
Hanna, your comment made my day! Thank you. Delighted that you found my blog and are enjoying the recipes!
Michelle @ Modern Acupuncture
Just made this and it’s fabulous. Delicious (like whoa), super easy, and paleo-friendly! Thank you so much for sharing this cookbook!
Kate
Thanks, Michelle! Glad you enjoyed it!
Natalyn
Wow. This was SUPER GOOD. A perfect breakfast. :) I baked it a little longer at a higher heat (425, just for the last few minutes) so that the yolks would become firm and opaque but still moist (my favorite way). Besides that, I followed everything to a “T” (including serving it with toast and goat cheese) and I’m so happy with the results. My sister used the rest of the tomatoes at lunchtime for an amazing garlic tomato pasta dish.
Thanks for sharing!!!! I love your blog.
Kate
Hooray! Thanks, Natalyn!
Maria
Every recipe I’ve tried from your site is exquisite. You’ve really made going vegetarian a piece of cake, so thank you. I can’t wait to own your cookbook!
Kate
:) I’m all smiles with this one, Maria! Happy to have you here, & I can’t wait for you to see the book.
Deb
Delicious and easy to make. I had some extra sliced mushrooms in the frig, so I roasted some with the tomatoes. I felt like I was eating a healthy breakfast.
Kimberley
This was incredible! Tomatoes were a bit of a treat for our keto diet, but we’ll worth it. This will be a once a week dinner for us.
★★★★★
Kate
Great! Thank you, Kimberly.
BC
Yum! Those eggs and those tomatoes look amazing!!
★★★★★
Kate
Thank you! It’s delicious.
Ebony
The best part was using the crispy bread to clean my plate! Mmmmm
★★★★★
th
This recipe is fabulous! Easy peasy to put together, quick cook time, not many dishes to wash, and tastes like a special gourmet delight. You are right, some toast goes along well with it. I liked your garlic suggestion too but might use a small clove vs a medium clove next time. A little goes a long way. Might have been too strong because I didn’t have the full amount of tomatoes called for. I’m new to your blog. Excited to have found it and will get your cookbook! I love this recipe!
Linda Walton
This was delicious!
★★★★★
Brian
Nothing like starting off my day reading and learning about something cool. Your blog post accentuated my breakfast perfectly! Thank you :)
Kate
You’re welcome, Brian! Thank you for your comment.
Vikki
This is now one of my favourite breakfast recipes great with some sliced mushrooms too.
★★★★★
Viviana
Very tasty! Definitely a keeper.
★★★★★
kevin
Just finished making it for the 2nd time…it’s very good. I’ve got a suggestion & also a question…
1. When mixing in the garlic, basil, etc after the tomatoes have spent tie in the oven by t/selves, keep in mind any and all of what you “swish” around in the mixture & gets on the sides of your dish, will bake on to the dish itself. If you’re looking for an A+ presentation, you’ll want to be careful to NOT get e/thing “sloshed” up on the walls of your dish, as it takes away from the plating, especially if you’ve got a nice decorative dish you’re using.
As far as the QUESTION goes…
Both times the egg white borders on, and really IS a bit underdone. I tried to compensate for that the 1st time around, but in so doing, the yolk cooked up too much. I can’t recall if you’re to add the olive oil AFTER the eggs are placed in the dish (W/out viewing the recipe, I’m thinking so?), because I had mixed the olive oil in with the tomatoes and with all the liquid in the dish, that didn’t give the eggs a chance to rest right on the bottom of the dish. Is it best to try and “hollow out” small areas where you’re cracking your eggs to do that, or crack them right on top of e/thing, because that’s not getting enough heat to the egg to fully cook the whites is what I’m thinking. Either way…
I still plan on making it again. I used the “Wild Wonders” tomatoes this time where you’ve got cherry tomatoes, yellow one, deep red ones, LARGE tomatoes, orange & it makes for a very colorful presentation instead of using all cherry tomatoes.
★★★★