baked eggs with tomatoes

right up to muesli, eggs are clearly one of my favorite sunday ‘meals’. i like them fried (sunny side down), scrambled, poached or served peeled in a glass (‘viennese style’, as we call it, though i’m sure that’s not the right expression).

however, i’ve been wanting to try baked eggs for ages now, and last sunday, i finally got around trying them (very spontaneously). i took two heat-proof baking shapes and basically just threw everything at hand into them (some left-over cherry tomatoes, some chopped, dried tomatoes, a bit of garlic, salt, pepper and olive oil) and carefully (or, not so much…) cracked the eggs (two per shape) onto the tomatoes underneath. unfortunately, one egg yolk got broken in the process of shoving the shapes into the oven… but the result was nonetheless satisfying: a sort-of juicy (thanks to fresh tomatoes) and fragrant (thanks to fresh garlic and dried tomatoes) egg dish version, worth trying (or throwing together). not even the badly chopped parsley – that actually was meant to be a decoration, but turned out almost to sort of spoil the picture – quite managed to ruin the taste. a taste of sundays – combined in a dish. bliss. and now, a newspaper, please!

baked eggs with tomatoes
for 2

4 eggs
1 handful of cherry tomatoes, halved
4 slices of dried tomaotes (i used really good ones, not soaked in olive oil, but just sun-dried), chopped
1 fresh garlic clove, minced
some olive oil
salt, pepper to taste
some flat parsley, chopped (to decarate – or ruin)

preheat oven to 220 degrees (F). oil two heat-proof shapes. combine the halved tomatoes, chopped dried ones, garlic, a sprinkle of olive oil, salt and pepper in a bowl and divide between the two shapes. on top, crack the eggs. put in the oven for around 15 minutes, or until all of the egg white is actually white and slightly crispy around the edges. sprinkle with parsley (… or not) and serve steaming hot.

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