Baked Eggs on a Bed of Roasted Tomatoes

Baked Eggs on a Bed of Roasted Tomatoes

Today, our month of “famous recipes” concludes with this favorite from Erin of the blog (and book) Yummy Supper. She likes to serve this meal-in-a-skillet for breakfast, lunch or dinner…

Baked Eggs on a Bed of Roasted Tomatoes
by Erin Scott of Yummy Supper

Tomorrow is the first day of October, school’s in full swing, the leaves are starting to fall from the trees and pears have come to the market. But, summer (or at least some of its tasty bounty) isn’t fully over. September’s heat means sweet, ripe cherry tomatoes are still making their presence known. One of my favorite ways to savor this last hurrah of summer’s glory is to bake eggs on a bed of cherry tomatoes. When the runny egg yolk combines with the sweet roasted tomatoes, it’s heaven!

This dish is one I happily serve for breakfast, brunch, lunch or dinner. It’s totally flexible and deeply satisfying. If you’re new to preparing eggs this way, I think you’ll be amazed at what an easy technique this is and how festive it looks when presented to guests. It’s a meal-in-a-skillet that’s ready in less than 25 minutes. And, I would definitely recommend toasting up some buttery croutons to sop up all the juices.

Recipe: Baked Eggs on a Bed of Roasted Tomatoes

You’ll need:

3 cups sweet cherry tomatoes, halved
1/4 cup grated Parmesan
2 tbsp olive oil
2 tbsp plus 1 tsp chopped fresh basil leaves
Sea salt
Freshly ground black pepper
4 eggs at room temperature

Preheat the oven to 400F.

Scatter the tomato halves into a medium ceramic baking dish or cast-iron skillet. Bake them in the oven for 12 minutes, then take the dish out. (If a lot of liquid has cooked out of the tomatoes, carefully pour off a little liquid.) Top the tomatoes with Parmesan, drizzle with olive oil, then sprinkle with two tablespoons of the chopped basil leaves plus salt and pepper to taste. Then, crack the eggs gently onto the bed of hot tomatoes. You want to keep the yolks intact, but don’t worry when the egg whites spill down around the sides of the tomatoes.

Return the dish to the oven and bake for 8 to 10 minutes. You’ll know you’re done when the egg whites have set but the yolks are still soft. Sprinkle the cooked eggs with more salt, freshly ground black pepper and the remaining teaspoon of basil.

Serve right away in shallow bowls.

Baked Eggs on a Bed of Roasted Cherry Tomatoes

Baked Eggs on a Bed of Roasted Tomatoes

Thank you so much, Erin!

P.S. More recipes, including egg in a hole and the best tomato sandwich.

(Recipe and photos by Erin Scott. This series is edited by Caroline Donofrio.)

  1. Molly says...

    This picture makes me want to crawl inside that skillet and live there.

  2. Katie says...

    During the winter when there’s less access to fresh tomatoes, a can of crushed tomatoes works just as well!

  3. tugce says...

    Dear Joanna,
    There is a Turkish Receipt named menemen which I belive is the mother of all egg dishes and perfect for a sunday morning breakfast:)

    I thougt of it when ı saw your recipe, you should also try!

  4. Krystel says...

    I’m also really digging the coffee pot – any clue where its from? Or is it also an antique?

  5. Michelle says...

    Perfect for my end of summer cherry tomato bonanza! Thank you!

  6. Krystel says...

    Le Creuset are awesome – I remember my mom baking with an assortment of colors when I was young. I’m also really digging the coffee pot – any clue where its from? Or is it also an antique?

  7. This is a reminiscent of a dish that I make at home – mine has homemade tomato sauce instead. Glad that we’re on the same page!

  8. Am I the only one that has trouble finding basil leaves? Last time I went on a hunt for them, I went to two markets and no dice. I don’t want to buy a whole plant! And they didn’t have the actual leaves in the seasoning section either. Oh well.

    XX Laura

    • Jill says...

      Trader Joe’s is still selling the whole Basil plant for $3.99 in my area.

  9. I LOVE eggs! I can’t get enough and make them every way I can. My favorite perk of working from home is having my eggs form lunch! (and Erin is one of my faves too).

  10. This couldn’t be more beautiful and couldn’t sound tastier. Nothing better than brunch :) Today I featured something more on the sweeter side of things- my grandma’s custardy velvety French toast!

  11. My two favorite things: cherry tomatoes and runny-yolked eggs! I’ve made variations of this plenty of times, but I’m loving the simplicity here. Just letting the tomatoes and eggs shine. We actually had a baked egg and pepper/tomato dish last week with our Blue Apron delivery. It was called Shakshuka and it was delicious!

  12. OH MY GLOB this looks AMAZING

  13. yael steren says...

    It’s so funny because I only recently heard the term “baked eggs” and now you have a recipe incorporating it! I’m definitely going to give this a try! xo yael

  14. Sarah says...

    Looks a bit like Shakshuka! Yummy!

    • Sarah, I was thinking the same thing, too! Shakshuka is one of my favorite recipes. I think adding feta adds a bit more “zing” to eggs & tomatoes.

  15. This looks so. good. In an attempt to not bite my laptop (real possibility here), any chance you know where to get that skillet? Love the color!