February 18, 2017
Fresh Tomatoes, Breakfast, Eggs,
Fruit, Tomato, Australian, Italian, Baking Mix (Bisquick/Clone), Easy/Beginner Cooking, Brunch, Summer, Oven Bake, Gluten-Free, Vegetarian, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"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!"
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.
Kick start your day with one of these delicious fruit smoothies.
When the goblins are out and the night is upon us, hunger strikes in and these...
There is probably no better gift that you can give Mom than a homemade gift. And what...
Recipe Stories / Blog
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
Great Brunch recipe. I cut the recipe back to 1 seving (2 eggs). I roasted the tomato with the sugar garlic, olive oil & balsamic in the oven but finished it stove top to cook the eggs. I like my eggs runny and have problems when I do eggs in th oven. The came out perfect cracked into the roasted tomatoes, cooked about 3 minutes covered with a lid. Served on a no pocket pita bread toasted. This will be made again
We really enjoyed how all the flavors came together. Unfortunately I left the dish in the oven too long where my eggs did not retain the soft center, but that was my fault. Other than that, it was delicious. I will be making this again, but paying more attention to my oven time. Thank you Tisme for sharing! Made it for PickMe.