Roasted Tomato & Baked Eggs
February 18, 2017
"On a rather unusual cold Summer's Sunday morning, I was wanting something warm and comforting. With a glut of fresh tomato's I needed a recipe that would include them. I found this on the good food site, but I did change it a little. I really enjoyed this for breakfast, and will be making it again. I used cherry tomato's as my cherry tomato's were a little bigger than usual this year, I reduced the cooking time ~ and this came out perfectly!"
- Serving Size: 1 (303.5 g)
- Calories 220.5
- Total Fat - 15.4 g
- Saturated Fat - 3.3 g
- Cholesterol - 215 mg
- Sodium - 179.2 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 2.8 g
- Sugars - 7.8 g
- Protein - 9.7 g
- Calcium - 75.3 mg
- Iron - 1.7 mg
- Vitamin C - 31.5 mg
- Thiamin - 0.1 mg
Preheat your oven ~ fan 180C/ conventional 200C/gas 6.
Cut the tomatoes into quarters, and spread them over a fairly shallow 1.5 litre ovenproof dish.
Place so as cut side is showing on the tomato's and sprinkle with the sugar.
NOTE: I had some large cherry tomato's and used these instead (halved) although it did reduce the cooking time to approx. 30 minutes.
Sprinkle tomato's with the sliced garlic and drizzle with the olive and balsamic. Season with salt and pepper ~ and stir to combine.
Place the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinge of brown to them. At this stage add eggs (as follows).
Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return dish to the oven for 5-10 minutes (due to variance in ovens this could take a few minutes longer to get the egg to your liking.)
Remove from oven ~ remove the foil ~ and sprinkle on chopped chives & parmesan.
Serve on top of hot thick toasted bread.
Tips & Variations
No special items needed.