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.
Kate, your website is beautiful and simple and accessible for so many people. The recipes are always approachable, but fun enough to make them seem special :) My favorite recipe of yours that I keep going back to is your African Peanut Soup (and your strawberry kale salad with savory granola, your avocado crema that blankets burritos . . .) I love so many of your recipes!! Just keep doing what you’re doing :) Can’t wait to try this new recipe with tomatoes from the garden!
I love your website just the way it is. Love your recipes and would love to see the same kind in future too – simple, fresh and easy to prepare.
My husband is out of the country for two weeks, and the one request my three year old daughter made was to make your to DIE FOR best brownies together :) So that’s the recipe that’s been rocking our socks off. My daughter loves to look over my shoulder while I’m reading your blog.
Sorry to hear about the site! I didn’t have any problems Saturday morning when I pulled two of your recipes to try this week. I’ve just made your summer squash tacos with avocado chimichurri…so incredibly delicious! I made it with black beans, which I think gave it more of a southwestern flavor.
I am already looking forward to dinner tomorrow for the leftovers. Thanks for such flavorful, delicious recipes!
I’d love to see recipes with lots of fresh herbs!
I absolutely loved your coconut kale stir-fry/fried rice!!! Lately, I can’t get enough of slow-roasted cherry tomatoes. They are like candy!
I love your website! It is as fresh and beautiful as your recipes. Love your witty sense of humor, too. Keep doing what you have been doing.
Thank you!
Your recipes are always a hit with my husband for his work lunch the next day. The only trouble is I have to keep making ever larger quantities because he shares it with his colleagues. I feel like I’m feeding the entire office!
Yumm!!!! The eggs look delicious, as do the tomatoes!!!
Any stuffed tomato recipe or savory waffle recipe would be fantastic!
May I suggest you change pretty much NOTHING?! Your site is a fave of mine – my hubs is allergic to gluten & dairy protein, so I find great stuff Mr. Picky Eater will eat & not violate his diet restrictions. Yay!!! *smooches*
Maybe more vegan or sweet gluten-free recipes..or just more recipes per page, they’re SO TEMPTING and the photography IS great!
I loved making your butternut squash dish for my boyfriend- he loved it! Thank you:)
Hooray! Glad to hear it!
Everything that I see on here is awesome! I think this tomato and baked eggs is a sock-knocker!!!
Wow, your blog is soooo delicious :)
You’d change nothing, the website is working great!
I’d like to see more salads to go, easy for school, work or picnic.
I made these eggs. Wow. they were delicious. Really delicous. Going to make them for lunch with friends!
Thank you very much, Inge!
I too can’t get enough of cherry tomatoes this time of year. I can’t wait to make this….it will be dinner tonight.
thanks for sharing it with us…..
I love your site…..
Thanks, Diana! Hope you enjoyed it!
Your spaghetti with pesto, squash noodles, and burst cherry tomatoes definitely knocked my socks off- so excited for another cooked cherry tomato recipe. Cheers!
Awesome! Glad you appreciate the cooked cherry tomatoes—I’m obsessed!
Kate (and Cookie) –
I had this for dinner last night over some roasted polenta rounds and might I say it was FANTASTIC! (my husband even raved over it) Thank you for the share. When tomatoes are in season I could eat them all day long!
Woohoo! Thanks, Melanie! Roasted polenta rounds sound like an amazing accompaniment.
I have basil coming out of my ears and a co-worker just gave me some tomatoes from her garden, so I will be making this recipe soon. The last recipe that knocked my socks off was your strawberry, spinach and quinoa salad with goat cheese. It was delicious!
Thanks, DLG! Glad you enjoyed that salad!
Kate, I’ve tried to come up with something that needs improving but sorry you’re perfect, which may make more pressure to be even more perfect, but it’s true!! I’m new to your blog and so happy that my niece Krystal told me about you. I’m making these baked eggs this morning and as usual you are so inspiring and spot on! I have a bunch of juicy fresh from the garden plum cherry tomatoes that the fruit flies would love to have at! It’s not just your great recipes and photos that I love it’s the inspiration that you give us. Thank you
I’m blushing over here! Thank you, Nancy. I’m delighted to hear that you are enjoying my recipes so much! Please tell your niece thank you from Kate for sharing my blog with you!
this looks delicious!!!
You cook like I like to eat! Often when I am stumped for what to make, your blog is my first stop.
Things I’m always on the look out for:
– lighter recipes (things that are complete meals, but won’t contribute to my love handles)
– lunch/packable options
I enjoyed your “week as a vegetarian.” I’ve been a vegetarian almost all my life and also just cook for one. It was fascinating to me to see what someone else ate for a week and how you “repurposed” things. Thanks for a peak into your life and thanks so much for your blog!
Thank you for your suggestions, Elena! I’m going to work on a new “week as a vegetarian” post soon, and I’ll be publishing some lunch tips tomorrow!
The strawberry-rhubarb compote you posted earlier this summer was frequently requested by friends, all of whom now also follow the blog! Thanks for the easy intro to using and enjoying rhubarb.
Stephanie, thank you for sharing my blog with your friends! I appreciate it! Glad to hear that you enjoyed the strawberry-rhubarb compote, especially since I haven’t gotten much feedback on that one.
I check your website every week while planning my weekly meal list. It is my favorite!!! Your recipes are delicious and fresh! The other night I tried the pesto squash noodles with burst cherry tomatoes and it was delicious—my kids ate it up and licked the bowl clean. I am making spaghetti noodles like that from now on—they didn’t even know the squash was in there. I’m looking forward to new recipes and to trying this one out next!
Thank you, Catherine! I’m glad to know that you’re enjoying my recipes!
I loved the lemon parsley bean salad, it’s a great summer lunch!
Thanks, Hilary! Glad you enjoy the bean salad. It’s one of my favorites!
So glad your site is feeling better,K!
What a gorgeous dish! I can’t wait to use up all the cherry tomatoes I have in my container garden!
I think those eggs could be made on a bed of Roma or regular tomatoes sliced as well. The Romas might contribute less moisture; clearly some experimenting will be coming up, lol! Supper for two at least nights for me.
I made the honey banana bread last week. I added cut up strawberries and saskatoons (like blueberries, kind of). It was very popular at a family gathering. Thank you so much for posting your recipes.
Thanks, Debbie! I’m sure you’re right about the tomatoes. Glad the banana bread went over well!
I love your curried cauliflower quinoa and the broccoli pesto recipes. And so many others. Keep em coming!
One of my favorite posts of yours was the one about how to get a food blog started. It really helped me with mine! I started about a month ago, and things have been going well with it, but your tips helped a lot. Thanks for that!
Thanks, Rachel! Good luck with your new blog!
Oh my – so glad you got it sorted out! After a horribly confusing blog crash a couple years ago, I live in fear of changing anything on my blog. That tech stuff is so confusing. I love, love this idea for a brunch dish – what a healthy, summery thing to serve!
More recipes like this one would be great- I love eggs!
I love your site!
Please enter me in your give away!
Website technical issues are THE WORST! I’m glad you came out on the other side alright.
Give me roasted tomatoes and runny yolks and I’ll be yours forever.
Just discovered your blog so looking forward to exploring all your recipes!
Thanks, Barbara! Hope you enjoy them!
I am always looking for yummy, healthy (quick?) recipes to pack in lunches for kids & adults!!
I hope to share some good lunch options this week! Just back tomorrow! :)
This looks so good. I can’t wait to try it this weekend.
I honestly love each and every one of your recipes–you’ve showed me the way to love salads;) I use at least one per week. What I look forward to equally if not more is a peak at that precious little imp of yours, Cookie! I’ve lost too many people and pets this year and your little girl puts a smile on my face and heart every post. Thank you and know your hard work is appreciated!
I would love more gluten free breakfast recipes!
So sorry to hear about the issues with your site lovely :( :( I can definitely empathise; it sucks when your ‘baby’ gets infected with something!!! Glad that things are back on track now. As for this gorgeous baked egg recipe? YUM. That’s all that needs to be said! Thanks to you and Erin for sharing a simple, delicious and nourishing recipe. I can’t wait to try it xx
My family totally enjoyed the “meatballs” that I found on this site a couple of weeks ago – YUM! And they were fun to make as well!
A lamb burger with goat cheese and mint-cilantro sauce. It was unbelievably good. With a side of sweet potato fries and a side salad my meal was complete.
I’ve brunched on a similar baked egg dish with potatoes and tomato sauce from BGSK, but this looks healthier and equally yummy. I also made and absolutely loved your roasted tomato, arugula and sorghum salad.
Thanks, Traci! I’m glad you enjoyed the sorghum salad!
Kate, your blog really is my favorite – your approach to eating is very similar to mine, and I can always count on your recipes to lead us to a delicious meal! I probably cook some variation of your kale burrito bowls and the sweet potato burritos once or twice a month (I fell hard for that avocado salsa verde)…I would love some more mexican – inspired dishes!
Thank you, Kim! I’ll work on those Mexican recipes! They’re my favorite, anyway. :)
I love when you highlight healthier recipes focusing on whole foods! I love your website!
Hi Kate!
I just recently discovered your blog through a Buzzfeed link titled “38 Grilling Recipes That Will Make You Want To Be Vegetarian”. I made your Summer Squash tacos with Avocado Chimmichurri and have been coming back ever since. The dish that really knocked my socks off was the Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce. Now, who doesn’t love a good peanut sauce? But, the way the tofu was prepared was incredibly flavorful and crispy, which are not words I usually use in the same sentence with tofu! I also have appreciated your cocktail recipes. The Cucumber Mint Gimlet has been my “deck downer” since your posted it. In fact, now that I am thinking about it, is it five o’ clock yet?
Thank you!
Ava, thank you for your sweet note! I’m so glad to hear that you appreciate my recipes! It’s only 10 am and you have me thinking about an after-work gimlet. Yum. :)
Wow, Hi Kate and Cookie! I just happily stumbled across your blog looking for dried apricot recipes. I just like everything about your blog that I’ve seen so far, I need to spend some time exploring it some more. So that egg and tomato dish looks awesome and so pretty! I’ve been making a quick stove top in a skillet version for a long time. Easy to do before running off to work. Erin’s cookbook is me in a nutshell. I’ll be looking at that when I’m done here. My 23 year old daughter just turned me on to Blue Apron yesterday, (great concept) and I’ll definitely be sending her your link! Thanks for all of this! Give Cookie a kiss on the nose from me and my dog, Grayson.
Hi Maggie! Thank you for saying hello! I hope you enjoy my recipes. Cookie says hello!
This looks amazing! I love tomatoes, and often bake large tomatoes to have with eggs for breakfast. I will have to pick up cherry tomatoes this week.
The last recipe that knocked my socks off was one I found on Pinterest called Creamy Buffalo Chicken Zucchini Noodle Bake, as Paleo recipe.
I’m all for recipes where I can freeze part to use later in the week.