Baked Tomatoes and Eggs
This Baked Tomatoes and Eggs recipe layers garlicky roasted cherry tomatoes with eggs baked right into the juices, finished with fresh basil and a drizzle of olive oil. It's a breakfast or brunch that comes together with a short ingredient list and barely any hands-on prep.
Servings: 2
Ingredients
- 2 pints cherry tomatoes about 4 cups
- ¼ cup olive oil divided
- 2 garlic cloves minced or crushed
- ¾ teaspoon kosher salt divided
- ¾ teaspoon cracked black pepper divided
- 4 large eggs
- 2 tablespoons fresh basil chopped
- Crusty bread optional, for serving
Instructions
- Preheat oven to 400 degrees F.
- Spread cherry tomatoes in a single layer in a baking dish. An 8-inch square of 2-quart oval work well.
- Add in 2 cloves minced or crushed garlic, 3 tablespoons olive oil, about ½ teaspoon kosher salt and ½ teaspoon cracked black pepper. Toss to combine and ensure tomatoes are in an even, single layer.
- Roast for 25 minutes, until the tomatoes blister and release their juices.
- Remove from the oven and use a fork to stir and slightly smash the tomatoes to release their juices.
- Crack eggs directly onto the tomato mixture, spacing them evenly around the pan. Season with remaining kosher salt and cracked black pepper.
- Return the pan to the oven and bake for 10 to 12 minutes, until the egg whites are set and the yolks are cooked to your liking.
- Remove from the oven and top with the chopped basil. Finish with a drizzle of the remaining 1 tablespoon olive oil. Serve warm from the pan with an optional side of crusty bread for soaking up the tomato juices.
Notes
- Pan: An oval baking dish (1.5 to 2-quart capacity) works well here, or use an 8-inch square dish if that's what you have on hand. Either way, keep the tomatoes in a single layer for even roasting.
- Garlic: Crushed garlic is my preference for a slightly milder flavor that doesn't burn as easily while baking. You can use whole garlic gloves, if preferred.
- Egg doneness: Bake for 10 minutes for a soft, jammy yolk, or closer to 12 minutes if you prefer the yolks fully set.
- Basil: Fresh basil is best here, but 1 teaspoon of dried basil can be substituted in a pinch. Add it at the beginning, ahead of the initial roasting time, instead of at the end.
- Storage: Best enjoyed fresh, since baked eggs don't reheat well. Leftover roasted tomatoes (before adding eggs) keep in the refrigerator for up to 3 days.