Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes
Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner.
Updated by Kathryne Taylor on August 29, 2024
Hello from the other side. I’ve been hardcore geeking out over technical website stuff since my site went down last Friday. My mind is still swimming with technical gobbledegook (I’ll spare you the details), but everything seems to be stable now. This website is basically my four-year-old baby so I get really stressed out when it’s sick. I’m doing everything I can to make sure it doesn’t happen again.
All this is to say, I’m sorry if you had trouble accessing a recipe over the weekend. I don’t take the matter lightly. It genuinely amazes me that you pull up this website when you’re in your own kitchen. I get so excited when you comment to tell me that your kids are eating kale in this stir-fry, or that you’re looking forward to my lentil salad in your packed lunch. You guys are the best and I want you to have uninterrupted access to these recipes.
I owe Erin Scott (of Yummy Supper, both the blog and upcoming cookbook) a thank you for my simple, sustaining dinner last night. Erin is one of the most thoughtful, sincere, encouraging individuals I’ve encountered in the blog world. Everything she produces radiates beauty and good energy, so I’ve been looking forward to the release of her first cookbook since she announced it. She sent me a copy a few weeks early, but the book is available for pre-order now and will start shipping one short week from today!
As suspected, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore is a gorgeous collection of recipes. Fresh flavors shine with simple preparations that are impressive in their good looks and gourmet appeal. The book is equal parts inspiring and approachable. Oh, and all the recipes happen to be gluten free, too. Brava, Erin!
Erin’s recipe for baked eggs on roasted tomatoes captured my attention in the egg chapter. I’m unabashedly enamored with quick-cooked/roasted little tomatoes, so I’m trying to get my fill before summer’s up. Erin gets full credit for this recipe. I just added a clove of garlic and my own commentary.
I’d never baked eggs like this before, but it turns out it’s really easy. The only trick is to pay attention to visual cues and pull the eggs out when they’re cooked to your liking. I left the dish you see here in the oven a little longer than I should have, thinking they might need extra time since the tomatoes cooled down during the photography process. Wrong! I remade the dish after the sun went down last night and pulled the dish out of the oven right at 8 minutes for luscious, runny yolks.
Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes
Eggs baked on top of tiny halved tomatoes, topped with a sprinkle of Parmesan and basil, make a simple, delicious summertime breakfast or quick dinner. Recipe as written yields 4 medium servings. I highly recommend serving this with toasted bread (goat cheese on whole grain toast is perfect!) or something similar (Erin suggests polenta fries, yum.)
Ingredients
- 3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved
- ÂĽ cup grated Parmesan
- 2 tablespoons olive oil
- 2 tablespoons plus 1 teaspoon chopped fresh basil leaves
- 1 garlic clove, pressed or minced (optional)
- Sea salt, preferably of the flaky variety (like Maldon)
- Freshly ground black pepper
- 4 eggs, at room temperature
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. I didn’t need to.)
- Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper. Stir the garlic into the mixture, if using. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.
- Return the dish to the oven and bake for 8 to 10 minutes. Check at 8 minutes—you’re done when the egg whites have set but the yolks are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.) Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.
- Serve right away in shallow bowls with toast.
Notes
Recipe barely adapted from Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore by Erin Scott.
Make it vegan/dairy free/egg free: Skip the Parmesan and eggs for baked basil tomatoes, which would be great on garlic-rubbed toast.
A note on gluten free: This dish is gluten free as written, just serve it with gluten-free toast or another gluten-free accompaniment.
If you love this recipe: You’ll also love my roasted cherry tomato, arugula and sorghum salad, Tex-Mex omelet with roasted cherry tomato salsa, pesto squash noodles with burst cherry tomatoes and caprese pasta salad.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
A garden full of cherry Tom’s coming in so can’t wait to try this
Enjoy, Patti!
How do you make sure the yolks arent soft? I like my yolks hard
They should be pretty well set at 10 minutes. Jiggle the pan a little—if the yolks wiggle in the middle, bake it a little bit longer.
I like that you highlight healthier recipes, although the last one I made was the smores brownie cookies….seriously good!
i’m looking for easy take-to-work recipes! ps your tomato photos are gorgeous!
I’m on it! Check back soon!
The last dish that knocked my socks off will have to be FIESTA KALE SLAW WRAPS from Sprouted Kitchen. Delicious!
Those looked so good! I’ll have to give them a try soon.
Oh, yay — ’tis the season for new tomato recipes!! Thanks so much, looks lovely — I can’t wait to try it.
I made your arugula pesto…it was to die for! I used it on pizza and paninis. Num!
Awesome! So glad you enjoyed it, Brittany!
I love the website- I can’t really think of many ways to make it better. I do love when blogs let you isolate recipes by particular ingredient. That would be a great addition to your site- albeit a little tedious for you, probably!
Thanks, Sue! I appreciate your feedback. I actually already have the recipes pretty well organized by ingredients, buuuut I’m clearly not organizing them well enough. I’m working on it!
I am not tech savvy whatsoever so I cannot offer any advice/recommendations on that front but I LOVE your website and recipes….it is a go-to for me whenever I feel like trying something new :)
Thank you, Tiffany! Glad you’re enjoying the site!
I love all of your recipes. Your socca pizza was a big hit in my house. More pictures of Cookie, please!
Glad the socca went over well, Kerry! More Cookie pics, coming up.
The last dish that knocked my socks off was a fresh berry crumble – the topping was like an oatmeal cookie. NOM.
Oh yum!
Can’t wait to try this one….a recent favorite I made was the arugula pesto pizza, it was amazing! I mixed some leftover pesto with veganaise and used it as a spread on sandwiches!
Oh awesome! I’m so glad you enjoyed the pizza. I haven’t gotten much feedback on that one so I’ve been a little worried about it. That pesto sandwich spread sounds stellar!
I hate to say this but there’s nothing I’d change about this site! The design is incredible. The photos are fantastic. All of the recipes are exactly the kinds of things that I like to make for myself.
Sorry to disappoint you but you’re exactly what I need. ;)
Thank you, Libby! Your comment made me feel all warm and fuzzy inside.
While I don’t comment often, I thoroughly enjoy getting your recipes in my email box. I would have to agree with Libby, I love your site. It’s my go to for great cocktail recipes and especially love that everything is vegetarian. Keep up the great work!:)
I love the “Week in the Life of a Vegetarian” series. I got some great ideas to plan out my meals for the week. You should definitely post more! Or maybe just a weekly “What I Ate for Lunch” series?
Thanks, Ellen! I thought it might be cool to do seasonal “week in the life” posts. I’m about due for my next one!
Technical malfunctions can be the worst! Had one last week with my computer and it wasn’t the best timing as I’m launching my site next week.
But about the dish- this is beautiful! Those colors just make me smile. I’ve been baking eggs over everything lately and this may just be my next creation…
Tech problems never come at a good time! Hope you site launch goes great!
Wow, I know what I’m having for dinner tonight! I can’t resist recipes with fried eggs in top…why is that? Hmm, the last recipe to knock my socks off was gluten free Irish soda bread. Speaking of, it would go perfectly with this dish!
GF soda bread sounds interesting! My GF bread is always on the hunt for good bread recipes. May I ask where you found it?
Here’s the link! http://blog.foodnetwork.com/healthyeats/2011/03/14/gluten-free-irish-soda-bread/#idc-container
I didn’t have teff or potato flours, so I subbed ground millet and that worked great, and I was out of buttermilk so I used coconut milk and vinegar instead. I also “omitted” the currants…and by that I mean I totally forgot about them until the bread was already in the oven! Oops :)
Thank you so much, Sophie! I’m going to save that recipe and pass it along to my GF friend. I appreciate it!
this looks delicious!
I loved your healthy blueberry-lemon muffins that I made when my mom was in town!
Hooray for blueberry muffins and mom visits!
It was actually your Thai-Style Mango Wraps from last week. It was the first time I had ever had peanut sauce and I think I found my new favorite flavor combination!
I’m obsessed with peanut sauce. So glad you enjoyed the recipe!
I love this recipe, it is going to be my dinner.
I love the blog, but I do think it would be nice be able to search for pasta dishes, or vegan, or gluten free, with just one click. (I can still find these things it just takes longer than 1-click, and I am lazy…)
Ok, I’ll work on that for sure! Thanks, Katie!
Super cool recipe Kate! It’s like you’re poaching eggs in tomatoes instead of water. I’m a fan of skillet recipes, and they photograph well. Sweet or savory, any is good.
I’ve never baked eggs before either but it’s definitely something I want to try soon. Especially with roasted cherry tomatoes, those look awesome. Pinned!
I love your website. I use your recipes all the time. Do you have any zucchini ideas? Everything you make looks so colorful and delicious!!
I made your Curried Coconut Quinoa and Greens with Roasted Cauliflower again last Friday and loved it yet again! I accidentally used full fat coconut milk, which wasn’t so great, but it turned out tasty anyway.
On the website, I’d love to be able to access tags from somewhere other than the bottom of a recipe. I wanted to show someone the large number of GF recipes on your site, but couldn’t find the tag without looking in a recipe. Other than that, your site is so easy to use!
Kendra, I’m glad you are enjoying that recipe! I have an organized gluten-free recipe index here: https://sooka.info/gluten-free-recipes/%3C/a%3E. You can always find it if you click on “all recipes” underneath the header, then choose the gluten-free option in the gray box. I will try to make it easier to find! I also added those tags to the search results today, so I hope that makes them easier to find. I might add them underneath the posts on the home page, too.
I had the most simple but yet delicious and fun fresh summer rolls the other night. Perfect for the hot + humid weather we’ve been having in Nashville lately and the source of inspiration to experiment at home with fresh rolls w/different flavor profiles.
You know, I think it’s about time I posted another spring roll recipe. Thanks for sharing your meal inspiration, Alexandra!
Beautiful photos and love this recipe! And I know how you feel because RIGHT NOW my site is down. Some issue with hosting site and upstream providers. It’s killing me. I feel so helpless! Techie issues are the worst!
Ugh ughh! I feel your pain. It’s back up for me now! Hello, ice cream sandwiches!
i’d love to see vegan desserts
Ok, I’ll try! I have a few over here: https://sooka.info/vegan-recipe-index/%3C/a%3E%3C/p%3E
This looks amazing! I have a ton on cherry tomatoes I just picked from my garden. Have to try this for breakfast on Saturday!
Enjoy, Shannon!
I absolutely loved the spicy kale stirfy. Would love to see recipes similar to that one!
Thanks, Ruby! More stir fries, coming up!
Ah, we’re on the same wavelength — Smitten Kitchen’s burst tomato galette with corn and zucchini rocked my socks off when I made it for dinner last week. The avocado parsley sauce I had on Dishing Up the Dirt’s roasted beet and farro salad was also delicious and I’ve been using the leftovers on everything since! I love your website and find inspiration to try new things every week. As someone else mentioned, it would be awesome if you could search for recipes by ingredients.
Oh man, that galette sounds epic. Today, I added lists of ingredients below recipes in my search results. So if you search for “carrots,” and see “carrots” listed underneath a recipe in the search results, click on that and you can see a complete list of all the carrot recipes. I’m working on a better option for finding ingredients… coming soon, I hope.
One suggestion I have is organizing recipes by season. Otherwise, I absolutely love your blog!
Oh oh! I already have that feature. Here’s the summer recipe page: https://sooka.info/vegetarian-summer-recipes/%3C/a%3E. You can find links to the seasonal pages if you click on “All recipes” below the header. I’m working on a more clear way to present the options.
Thanks for letting me know!
I would definitely say I love your channa masala and lentil salads! Everything you make is so flavorful and unique, yet still uses accessible ingredients. Keep it up!
Thank you, Kate! :D
I know it’s still a little early for this, but I would love to see some pumpkin recipes coming up! I’ve only ever been successful using pumpkin in baked goods so I’m looking for some knock your sock off dishes that use it as well
Noted! I think you’ll enjoy this savory pumpkin recipe! https://sooka.info/2012/pumpkin-fettuccine-alfredo/%3C/a%3E%3C/p%3E
While I love all of your recipes, I’d like to see more brownie or blondie recipes!
Kathryne, I’m so thrilled to see that the baked eggs with cherry tomatoes treated you right. Your photos are absolutely beautiful and I only wish we could have eaten those beauties together!
Wishing you better luck on the tech front. It’s no fun at all to have troubles on that end.
xoxox to you,
E
Thank you, Erin! Your cookbook is just beautiful. I hope we can meet up for brunch someday!
I think that fewer pictures make the recipes easier to navigate and it would be great if nutritional information could be included!
Hey Mira, thank you for the suggestions! I include the photos because, well, I like taking photos, but also because they illustrate the steps better than I can explain with words. I’m really hesitant to include nutrition information because the actual calorie/etc. count will really depend on your exact ingredients and how you make the recipe. I don’t want to put misleading information out there.
You are right Kate about nutrition information. Also, some ingredients are optional (like “1 garlic clove” in this recipe), so it’s difficult to include universal nutrition information. Some blogs has this information, but I check it myself on http://happyforks.com/analyzer
On this tool I can choose similar products from list and exact amount I use in my meal. It’s still only estimated values, but more precise. It’s better than similar tool on CalorieCount website.
I made your beer bean-stuffed poblano pepper recipe and it not only knocked my socks off, my boyfriend loved it too! (I’m always looking for vegetarian dishes he might like. It didn’t hurt that I told him beer was involved!)
As for a suggestion– More Cookie pics! :-)
Awesome! Thanks, Jane. Cookie says hi. :)
Eggs and tomatoes, together forever! I love how simple and satisfying this dish is. I think your site is looking great as it is! Lots of recipes, nice clean design, fun stories — everything’s good. Thanks for the giveaway opportunity!
The website is great! I love the pictures, but I’d prefer not to have to scroll down so far to get the recipe.
Ok, noted! I have an idea for improving that situation… not sure if it’s feasible but I will find out.
One of my favorite recipes of yours is actually the kale stir-fry you referenced in this post. I made it for the first time after browsing your blog for inspiration of how to use the leftovers in my kitchen without having to go to the grocery store. I swap quinoa for rice and it is one of my all time favorite dishes – I actually brought it with me for lunch at work today, so I’m eating it while reading this post.. An in-site search function that allows users to find recipes based on what they have on hand, is really the only suggestion I can offer as I already love your site. Another all time favorite is your west african peanut soup. YUM.
Awesome! I have some ideas on how to make ingredients easier to find. I’d love to have fancier search features but I just don’t know how to implement them! They’re pretty high tech.
Some really creative kosher recipes
Love this recipe! I would love to see more gluten free recipes – this is fantastic! :)
Ok, I’ll try! In case you haven’t found it yet, here’s my gluten-free recipe index: https://sooka.info/gluten-free-recipes/%3C/a%3E%3C/p%3E
The last dish that knocked my socks off was a vegetarian BBQ tostada at my favorite restaurant, Merge. Your blog is fabulous! I would love to see any posts on desserts involving blueberries and peaches.
Ok, I’m on it! :)
I am loving the seasonal recipes!
wow! this looks fantastic. I don’t even know! I’m always up for more sweets!
I have so many favorites that we make on a regular basis at my house, but I would have to say the last recipe that knocked our socks off was Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze. We don’t always have access to sprouts, so the first time we made it I substituted broccoli, which was also amazing by the way. Since then we got our hands on some sprouts and made it, super tasty!!!
Oh man, now I want to try glazed broccoli! So glad you’re enjoying that recipe!
The favorite recipe in my family is the Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip. Super tasty!
Glad you enjoy that one, Julie!
This one looks good, but I’m looking forward to more seasonal (Fall and Halloweeny!!) recipes. But then again, I’m that girl planning for Halloween in August.
Good to know! I won’t hesitate to post them a little early, then.
I recently made your lentil and chickpea salad with radishes and it was fantastic! Thanks for the giveaway.
Awesome! Thanks, Sam!
So glad things are back up and running smoothly again, Kate! My blog is also 4 years old and just like you said, I feel like it’s my baby! It’s undergoing a re-design right now behind the scenes and I’m keeping my fingers crossed that everything goes smoothly. As for your site, I find it to be one of the easiest to navigate! Your photos are always stunning and there’s no unnecessary clutter. I love the recipes you feature, and if anything, I’d say keep those salads coming because you always have such creative ideas! I’m a huge cookbook junkie and would love to win this one, but in the meantime I’m off to check out Erin’s site because I am a gluten free omnivore too! :)
Thanks, Angela! I can’t wait to see your redesigned site! I’m really glad you appreciate my navigation. It’s hard to know how best to present/organize content. Salads are my favorite!!!
I’m looking forward for more seasonal recipes as the year goes on! :)
There will be many more! :)
Honestly Kate, I am rediscovering some of your recipes. I have made your strawberry basil pizza many times this summer. I look forward to your new posts.
Oh yay! Glad you’re enjoying that one. Thank you, Flor.
Love seasonal recipes!!