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.

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.)