| | | |

Baked Eggs in Roasted Tomatoes

Baked Eggs in Roasted Tomatoes

I can’t get over how much I enjoyed this dish.  I love that a few simple ingredients thrown together can make something so delicious!  I roasted the grape tomatoes with a touch of olive oil, minced garlic, and basil in the oven for 15 minutes before cracking two eggs into the dish and topping it with feta cheese.  I baked the eggs in the oven until the whites were set but the yolks were still soft. The combination of the roasted tomatoes, salty feta, and eggs was really fantastic.   I will be making this recipe again soon… maybe tomorrow.

Baked Eggs in Roasted Tomatoes

How to Make Baked Eggs in Roasted Tomatoes

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.

Place the olive oil, sliced tomatoes, basil, crushed red pepper, garlic, sea salt, and freshly cracked pepper, to taste in the small baking dish.

Baked Eggs in Roasted Tomatoes

Place into the oven and roast for 15 minutes. Remove from the oven then crack the eggs into the dish, being careful not to break the yolk; add the milk, feta cheese, and season with more sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 13-15 minutes or until the whites are set but the yolks are still soft. Remove from the oven and serve with toast if desired. Enjoy.

Baked Eggs in Roasted Tomatoes

 

Baked Eggs in Roasted Tomatoes

Baked Eggs in Roasted Tomatoes

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 1
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • Cooking spray
  • ½ tsp olive oil
  • Handful of grape tomatoes sliced into thirds
  • ¼ tsp basil
  • Dash of crushed red pepper flakes
  • 1 clove of garlic minced
  • 2 eggs
  • 1 tsp milk or heavy cream
  • 1 tsp feta cheese
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.
  • Place the olive oil, sliced tomatoes, basil, crushed red pepper, garlic, and sea salt, and freshly cracked pepper, to taste in the small baking dish. Place into the oven and roast for 15 minutes.
  • Remove from the oven then crack the eggs into the dish, being careful not to break the yolk, then add the milk, feta cheese, and season with more sea salt and freshly cracked pepper, to taste.
  • Place onto a baking tray and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with toast if desired. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

Leave a Reply to Inês Oliveira Cancel reply

Your email address will not be published.

Recipe Rating




29 Comments

  1. I have always wanted to try a baked egg dish. It always looks like something I would love. You have convinced me!

  2. Your baked egg recipes are always amazing, but this one looks especially delicious! I have everything to make this, so I think this will be lunch today. Thanks, Pam! 🙂

  3. I’m increasingly convinced that tomato and basil together are just unsurpassable in their deliciousness. And eggs never hurt!

  4. This looks sooo good. I’m making an egg bake this weekend. Maybe I’ll try this recipe instead.

  5. I eat this everyone morning. It is so satisfying and delicious! Thank you for sharing such an easy and wonderful recipe!

  6. I just found your blog and I’m really enjoying exploring all the recipes!
    I made this for lunch with a little mozzarella and some Parmesan instead of the feta and it was amazing! So simple too. Great recipe.

  7. I made this tonight for a quick long week at work Friday NIGHT dinner.
    It was yummy! I suggest to let it sit a few moments to cool just a bit. So hot out of the oven it is difficult to enjoy the flavor.
    Because these are individual dishes I was able to add cooked porkroll for hubby! 🙂