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
- ¼ 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.
This recipe looks great! I can’t think of any technical changes you should make to the site. I would love to see some easy take to work recipes. I’m learning that it’s harder than it seems to find recipes that will last and are easily portable.
Thanks, Stephanie! I’ll actually be publishing a post with lunch tips soon. I think most of my potluck dishes would pack well for lunch: https://sooka.info/2014/12-summer-potluck-recipes/%3C/a%3E%3C/p%3E
OMG this looks awesome. A modern shakshuka or eggs in pergatory, no? So pretty!
Yes, exactly! Thanks, Lisa!
I haven’t taken a moment to let you know that I absolutely love the way the new site functions. It’s so intuitive and lovely. And I love the way you break your recipes down with modifications (because there’s NO WAY to cover every conceivable question people might have).
Thank you, Abby! :D
This looks wonderful. Just made an easy pasta dish using gardens tomatoes and Basil and adding fresh mozzarella.
That sounds lovely! I was just thinking that these tomatoes and eggs would be good over pasta. Summertime makes eating fresh so easy.
Can’t wait to try this recipe! I love crockpot recipes during the week, that are healthy, so when I get home from work they are ready.
I have not had one fail from your recipes. Favorites include sweet potato and black bean tacos, feta, avocado farro salad, trail mix banana bread and pumpkin oat pancakes (especially a big hit with my 3 year old!) You also inspired me to buy an ice-cream maker after reading about the blueberry frozen yogurt. I’ve since made that and other froyos with seasonal fruits. Peach was amazing!
Woohoo! Thank you, Christina. Now I desperately want to try making peach froyo!
I could eat your Egg and Potato Breakfast Scramble ever day of my life =)
I almost forgot about that one! I want to try a sweet potato version sometime.
I’m new to the website but I really enjoy easy recipes like this one, especially when they don’t include a lot of ingredients.
Welcome, Candace! I love simple recipes, too. The simpler, the better,
Made some zucchini noodles with a garlic parmesan sauce, sausage, mushrooms, garlic and roasted cherry tomatoes. Freaking incredible.
I LOVE egg recipes, keep them coming!
Will do!
I would love to see seasonal produce featured, maybe some recipes combining whatever seasonal fruit and vegetable is in that month. I would also like to see more cooking tips and tricks. I think your site is great and I always enjoy your colorful photography!
Thanks, Amber! I actually have something in the works that I think you will appreciate. :)
The website is great! I’d love to see more recipes for healthy snacks but I do have a bit of a snacking problem so I might be biased.
Baking eggs is great. They cook quite nicely and its the perfect way to serve a big breakfast with eggs to a crowd without having to slave away at the stove. Just hope that everyone likes their eggs a bit runny because that is how I like mine :)
I can’t wait to try this recipe, it looks like it will become a favourite. My only suggestion: elegant dishes such as yours are begging to be paired with equally elegant wines. A wine or beverage recommendation from the chef would be a nice touch. It doesn’t have to be fancy. For example with the baked eggs and tomato dish, something light with a touch of body – a chilled rosé for example – would be perfect!
Thanks, Ella. Great idea. I’m definitely no sommelier, so I always hesitate to suggest wine pairings.
I’d love to have recipes about anything alternative to carrot balls. I have read the recipe somewhere else but there were too many ingredients for a college student to afford.
Other than that, I love and have followed these recipes of yours:
https://sooka.info/2014/strawberry-kale-salad-with-nutty-granola-croutons/%3C/a%3E%3Cbr /> https://sooka.info/2014/peanut-sesame-slaw-with-soba-noodles/%3C/a%3E%3C/p%3E
Thank you for the opportunity <3
1. The website is pretty fab already. I like the ribbon at the top that stay visible when you scroll down.
2. There is a lot going on in the sidebar and at the bottom of the screen that I can’t always sort exactly what I’m looking at when I’m at any particular point on the page.
3. Font inconsistencies drive me nutso.
Thanks, Mags. I’d love to get rid of the ads on the page and then simplify the sidebar, but then I wouldn’t be able to make rent. Where do you see font inconsistencies?
You’re welcome to your ads, that’s not what I meant :) It’s ingredients/recommendations/seasonal/etc/etc/etc. There’s just a lot there.
As for fonts, on my Dell running windows 7 in Chrome you’ve got the entry and headers in Georgia, accent/detail-type text in Trebuchet, and sometimes the ads have Arial (obviously you can’t help that). The Trebuchet doesn’t go with the Georgia to my eyes in terms of weight and presence, and it makes my designer head spin. I’d make the headers Trebuchet too, and the body Georgia.
Oh. I use those widgets as spacers so my sidebar isn’t just ad-ad-ad-ad-ad-ad. It would look like Times Square over there without them.
Very strange that you’re seeing my backup fonts on your computer. Does your browser not load web fonts? The entry and headers should be in Playfair Display, accent/detail-type text in Futura, and the body in Georgia. Here’s what it looks like on my end: http://i.imgur.com/7zYTJM6.png
Hope that looks better to you…
Eggs and tomatoes and I are having a moment. Several times a week for the past few weeks this has been my home late from work dinner and I cannot get enough!
I love Cookie and Kate and whatever pops up on my screen when I click on the link to your website :) I especially love your salad ideas though because you manage to breathe new life into old combinations of ingredients and give your readers a new twist to bring to the dinner table or in their lunchboxes to work :)
Glad that your website isn’t sick any more :) and Erin’s book looks amazing and perfect for a GF-er like me who lives with an omnivore :)
Thank you, Amy! :)
Whoa! This dish is a true summer stunner! I honestly can’t wait to have a big serving for dinner. Last night I made marinated aubergines and red bell peppers. I adapted a recipe from Ottolenghi: The Cookbook. I just love the flavors Ottolenghi and Tatami create and their book never cease to inspire and amaze me.
This looks delicious! I’ve never baked eggs either, but this looks so simple. As for a blog post idea: I would love to see some easy appetizers that you could make for a party (or bring to someone else’s party) – especially something that you could make the day before and it would still taste/look great the next day. Thanks!
I love your recipes! I also love your pictures! They’re so good and an inspiration to me. I also love roasted tomatoes so I’ll HAVE to try to make this recipe before the summer ends.
So feel you the technical woes–my site was down all of yesterday for the most part (not even my host’s fault, but Comcast’s!). It’s the worst.
I absolutely love the sound of this breakfast! I adore baked eggs of any kind, especially with all those beautiful cherry tomatoes.
I would love to see more recipes with lentils! Especially when the Fall comes and the weather starts to get cooler.
As someone with chickens (and therefore too many eggs all the time), I’m always on the lookout for simple, delicious egg-based recipes like this. Definitely making this this weekend. It looks so good with the bread and goat cheese, but I feel like it would also be good with some little polenta cakes? Just a thought.
What a gorgeous dish! If you are really into cherry tomatoes right now, try making a cobbler with them! I made two for brunch this weekend and they were a hit.
I pretty much love all of your recipes–but your desserts always knock my socks off! Such tasty goodness! (this is also a great recipe).
This dish looks amazing and I have tons of tomatoes that need using up. I would love to see more fresh seasonal recipes like this one.
This looks amazing! I recently tried baking eggs for the first time a few weeks ago (atop a puff pastry pizza with asparagus, peas, and feta), it is super easy and delish.
I love pretty much all of your recipes I have tried, but I especially love your quick pickled radishes and curried quinoa! I’m on a pickled veggies and Indian-inspired food kick.
Your site is amazing: pictures are vibrant, recipes are spot on. If anything, more recipes that are quick for those busy fall nights with family would be great! Thanks for your inspiring site!
How fabulous does this look? I’d love to see more egg recipes… my favorite weekend breakfast is eggs benedict but I need to branch out more – and those tomatoes + eggs look wonderful. Thanks for sharing, Kate!
I love your site and recipes! I also love how it looks like you’re taking the time to respond to every comment. :)
I, like a few other of the commenters, would love to see more healthy recipes that would work for work (no pun intended).
Thanks!
Hard to pick a favorite, but this one might have to be tonight’s dinner.
Those lentil chickpea burgers!!!!!!!!!!
ALL of the recipes I’ve made from your site have been delicious! I find eggplant and tofu (not necessarily together) challenging to cook with, I’d like more information on best ways to cook and how to incorporate them in to recipes (especially eggplant – I have a ton of this!)
The last recipe I made was the sugar snap pea and carrot soba noodle dish – absolutely wonderful!!! I love all of the color and flavors, will definitely be making this again, :)
I know that you already do it, but I would love to see more seasonal recipes. I love seeing ideas for using local produce, especially veggies that I’ve never tried.
That looks like my ideal breakfast, lunch or dinner! And your photos are gorgeous.
That looks amazing!!! The last dish that knocked my socks off was a pan of salsa verde enchiladas all done from scratch!
The last recipe that knocked my socks off was your simple tortilla pizzas. So simple yet so delicious. It’s a healthy, low carb option that curbs any pizza craving. I talked about the recipe so much that my coworkers asked for the recipe.
I love your website. It’s pretty, simple yet classy. Here’s a suggestion: how about providing an more granular index where you organize the recipes by ingredient. With that being said, your search function is mighty useful too, and I never have trouble finding recipes.
I am new to your website and I love your recipes and the beautiful pictures of the dishes! I have tried the pesto zucchini noodles with tomatoes and it was delicious! Thank you for all you do! Love it.
Thanks for hosting this great giveaway! I love reading your recipes. I’d love to see more chopped salad recipes that can be made ahead of time and used for lunches.
I love the recipes you post especially the gluten free ones, living in a household right with people who have various food allergies so these recipes certainly make a big difference. Thank you for posting and hosting this giveaway.
Every time I receive a Cookie and Kate recipe e-mail, it is guaranteed I will make the recipe within the week. I feed two girls that prefer vegetarian dishes and three guys that are ok with that as long as I serve meat on the side. I immediately read this recipe and know I am grilling sausage as a side for them… not to mention it could be a meal for breakfast, lunch, or dinner. Yum! Cookie and Kate really keep my kitchen happy! Thank you!
I would like to see more vegetarian recipes.
Every recipe on here is vegetarian!
I love your blog/website. I am having to tighten my budget so maybe some ‘frugally delicious’ recipes.
I’d love the cookbook! As far as feedback, you are my favorite and go-to food blog lately (and I’m not even vegetarian!). I’ve followed others here and there but I leave them when it feels like a new version of the exact same thing. However you keep mixing things up and I love it! I guess I’d like to see more recipes for sauces, soups, and canning. I have a farm share and we’re starting to get lots of tomatoes – my husband and I both don’t enjoy them raw but love pretty much any bi-product (soup, salsa, pasta sauce, ketchup, etc.) and I’m going to need some new tricks to use all that we’re getting. Keep up the good work!!
Your recipes are wonderful!
I love dishes prepared in the oven, they’re so convenient!
Id dont like scrolling all the way down to get to the recipe! I do enjoy that you have ziplist enabled on your website though!
I love your website. Easy to navigate, particularly the way you break down/tag recipes in multiple ways, gorgeous photography, and delicious, non-intimidating recipes. Though in Boston now, I grew up in Kansas and lived in KC for many years, so I also enjoy the fact that your blog reminds me of home.
This might sound silly, but I want more Cookie! I adore your recipes – have made too many to list – and your writing feels like talking to a friend, but I am sort of obsessed with your dog. Having a canine kitchen pal myself, it’s fun hearing about yours. More Cookie, please. :)
Your gingerbread granola is a go to staple around our house. I usually have it over local Greek yogurt for lunch!
I love your website. Your photos are bright and colorful and they look great against the clean white background, also your recipes are amazing. As another animal lover too, I would love to see more photos of Cookie!
It is hard to find recipes like yours that are made from fresh ingredients, easy to make and are good for you. I also want to let you know that I absolutely loved the Strawberry Spinach Quinoa Salad. It was a perfect summer salad but like other salads it filled you up. Awesome!!!