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.
Last dish to knock my socks off was one of my simple faves: capellini aglio e olio – so simple yet so delicious! Your dish above also looks stunning and can’t wait for the hubby to take a work trip so I can try this for myself!
I have to say THIS baked eggs and cherry tomato recipe knocked my socks off. I absolutely love how simple this dish is. I made it with eggs from my mum’s farm, local cherry tomatoes and homegrown basil. The flavours were so bright and fresh. Such a lovely combination.
I made your Tortilla Soup for dinner this week and both of my omnivore parents declared it the best they’ve had!
Looking forward to trying this. It looks delicious and is a great way to use up those extra cherry tomatoes at this time if the year. Perfect timing!
Love, love love your site! I am a huge salad person so I am obsessed with all of the salad recipes you post! :) I also made your thai mango cabbage wraps the other night for dinner and it was AMAZING! I will definately be adding that one to my regular rotation :) Especially since it was so easy for my non-vegetarian boyfriend to adapt it to chicken instead of tofu
Love your site and all your recipes – have made a lot and the whole family enjoys! Your pictures are beautiful as well as your commentary. Makes me feel like we’re best buds swapping recipes! Would love nutrition information like calories, protein, sugar content on recipes.
Lori, first see Kate’s and my previous comment about nutrition information https://sooka.info/2014/baked-eggs-on-roasted-cherry-tomatoes/#comment-205980%3C/a%3E%3C/p%3E
Estimated values per serving (171 g) based on http://happyforks.com/analyzer (include garlic)
* Energy (calories): 164 kcal
* Protein: 8.66 g
* Fat: 11.44 g
* Carbohydrates: 7.31 g
* Sugars, total: 3.19 g
I’ve been enjoying your website for a while – I’ve been a vegetarian for over 30 years – but now my teenage daughter is gluten-free and I’m thrilled to see how many gluten-free recipes you have! Thanks so much!
I’m new to the vegetarian world and I stumbled upon cookieandkate. I have not found a bad recipe yet!!! I made the Butternut Squash Chipotle Chili with Avocado for my husband (without telling him that I didn’t add any meat) and he absolutely loved it! He couldn’t believe it was vegan. Thank you so much for your hard work!
I love your website so wouldn’t change anything! I would, however, really appreciate more ‘take to work’ meals for both breakfast and lunch.
I’m looking forward to trying this tomato dish at the weekend!
eggs+tomatoes, one of my favourite combos! Great recipe :)
I love your site as is! I’d like to see your take on an chickpea eggless egg salad (my new fav)!
Yum, I can’t wait to try this one! I’m obsessed with roasted cherry tomatoes right now, too, so I’ve already got the last recipe you posted on my to-do list!
Love your recipes. I esp. have enjoyed the summer salads and the yummy pesto recipe was great with noodles and fresh tomatoes. I love your photos and alternative suggestions too. Thank you for your inspiring blog.
I’m new to your blog and love what I see. The photography is wonderful and the recipes are taste tempting. I’ll be trying Erin’s baked eggs tomorrow. I will continue to follow this blog with enthusiasm!
I love your site and all your recipes! The most recent recipe of yours I made was the Strawberry Kale Salad with Nutty Granola Croutons… it was simply gorgeous. I’ll be trying this baked egg dish for dinner this evening… I may add sliced baby portabellas to the eggs since I have them on hand.
I love your website! Your emails are always so inspiring and I love the variety of recipes. The photos are always so beautiful too. I’m a vegetarian and love that your recipes please my husband too!
Love your blog! Just went out to eat yesterday and looking to re-create the recipe. It was a bowl with coconut rice, black beans, corn, caramelized onions, roasted red peppers, fried sweet potatoes, spinach, blackened tempeh and a vegan sweet red pepper mayo. Man, was it good. Everything was flavored so right and I would love to see a recipe with all those ingredients! Thanks!
I really love the photography on your site – especially pics of Cookie. The coconut quinoa with kale recipe is a good one!
Just found your food blog and am so excited to try your recipes!!! Your photos make me want to try every one of your dishes! :)
Tomatoes and eggs are a match made! :) Done and Done
I recently made your kale salad with tortilla strips, black beans, feta and dried cranberries – absolutely loved it!
I am going to try substituing the cherry tomatoes with fresh garden ripe ones, cooking time may have to be adjusted or simply cut tomatoes to cherry sized bites. Thank you for this interesting recipe!
Awe, so sorry to hear you were having website issues, it’s truly the worst!! This recipe looks absolutely amazing, I’m such a fan of baked eggs and just so happen to have a ton of cherry tomatoes from my yard, so i’m going to have to make this asap!
I would like to see recipes that are easy to make after a long day at work. I am a PhD student and get home really late, so I am always looking for something that is light and easy to make.
Love your recipes!
The pics of those baked eggs with the roasted tomatoes are just gorgeous. So mouthwatering.
This looks amazing, and so appropriate as tomatoes are abundant right now! I’d love more recipes that you can make ahead, or recipes that freeze well. Thanks for all you do, I love using your website as inspiration in my kitchen.
Yum, that tomato dish looks awesome! The list dish I made that knocked my socks off was a chocolate mousse pie…yum.
I absolutely love your site. I make at least 2 or 3 of your recipes each week. We are just moving into beet season here and would like to see a recipe (or two) that includes them :) Keep up the good work-it is very much appreciated.
First of all, I love your recipes and photos and I find your website simple to navigate.
Since I live in FL where it’s hot for most of the year, I am always looking for quick, make-ahead or no-heat-required recipes. We grill and grab & go often here because it’s either too nice outside to be be stuck in the kitchen or too hot to have the oven on for long.
Yum! i love the idea of baked tomatoes- so simply and the perfect way to enjoy the last summer months. I love all your recipes but recently cant get enough of the squash noodles with cherry tomatoes! SOOO good!
You know I should say my favorite recipes involve lots of veggies and grains because I enjoy eating healthy but hands-down your “very best brownies” are THE VERY BEST BROWNIES.
Love baked eggs. I have to ask, where is your baked dish from? That’s the perfect size! Just darling.
It’s from Crate and Barrel! Here you go: http://www.crateandbarrel.com/everyday-square-baker/s183124
A bucketful of sweet-as-can-be cherry tomatoes just came out of the garden yesterday. This dish is PERFECT for them!
I have been trying to find things to do with bulgur. Your swing on a recipe with bulgur would be really cool to see if you are ever so inspired.
Power to you, lovely!
i have to agree with what some others have said in that i enjoy your mixture of recipes as they currently are. i would perhaps like to see a good cracker recipe that is not so high in terms of fat and a nice basic wholegrain bread.
I’ve been making your tofu and brussels sprouts dish and I love it! As far as your recipes, I think more non-salad based dishes would be great. As a vegetarian as well, I love my salad, but especially for dinner I need something a bit more filling.
Beautiful site, fab recipes. Love Cookie!
I ate delicious vegetarian lasagne today! Oh how it tasted good!
I am a vegetable lover (no meat) and I try all of your recipes which I keep in a folder on my laptop.
Your Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes is my favorite.
Keep “recipeing”.
I love your site, Kate! I would like to see more entrée ideas – I always need more. I did recently make the snap pea and carrot soba noodles – huge hit with me and my hubby. Thank you!
Keep the healthy recipes coming, Kate!
I love your baking recipes, especially breads and muffins. Your banana and pumpkin breads are my all time favorites!
Perfect timing for my many cherry tomatoes! I have the Sungold and regular red. I even have some basil!
We’re having HamHocks and Pinto Beans tonight so tomorrow is Erin’s dish with our own eggs, too.
Thank you Kate and pats under the chin for Cookie.
I love your website! I love that you add how to make it vegan and/or gluten free. I would not change anything just keep the wonderful recipes coming :)
Hi! Enjoy your recipes and anecdotes. Photos are very appealing. Thanks!
I wouldn’t change a thing about your website! I love the layout and design! I’m very excited to test out this recipe…we have many tommy toes that are just about ready to devour and this recipe would be perfect! The last recipe that I made was zucchini noodles in place of pasta served with a homemade alfredo sauce! Sooo good!
This looks delicious! I am always looking for ways to use eggs but I haven’t ever baked them! Thanks for the easy recipe.
I am making your garbanzo bean salad to take to a potluck Monday ;)
How about a savory bread recipe?
I make your salad dressings all the time! I also am appreciative of you introducing me to Blue Apron. I don’t buy the meals from them but I do use the recipes. I come frequently to your site and have many bookmarked recipes.
I guess I also appreciate the photos. Some people just want the recipe, and few photos. I like the photos because I can look back and see what size you sliced something, or how cooked something should be. It’s really helpful!
just discovered this website and i’m already in love! can’t wait to try so many of these
i really appreciate how i can search by a specific veggie – amazing!
I love Erin! You described her perfectly! I am so looking forward to my own copy of her book. This looks like the perfect quick dinner while summer tomatoes are completely wonderful. Yum! Especially with some hearty toast!
I have to say…. after Instagraming your Thai mango wraps, I’ve had more than one of my friends bring them up in conversation :) They were SO good and everyone is dying to make them as well! Thumbs up girl!
The cucumber gimlet!! I’m a sucker for gin. I wouldn’t change anything about your website, but I wouldn’t complain about more Cookie pictures, either. :)