Baked Eggs in Roasted Tomatoes

I can’t get over how much I enjoyed this dish.  I love that a few simple ingredients thrown together can make something so delicious!  I roasted the grape tomatoes with a touch of olive oil, minced garlic, and basil in the oven for 15 minutes before cracking two eggs into the dish and topping it with feta cheese.  I baked the eggs in the oven until the whites were set but the yolks were still soft. The combination of the roasted tomatoes, salty feta, and the eggs was really fantastic.   I will be making this recipe again soon… maybe tomorrow.

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.

Place the olive oil, sliced tomatoes, basil, crushed red pepper, garlic, sea salt and freshly cracked pepper, to taste in the small baking dish.

Place into the oven and roast for 15 minutes. Remove from the oven then crack the eggs into the dish, being careful not to break the yolk; add the milk, feta cheese, and season with more sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with toast if desired. Enjoy.

Print
Print
Save
Save

Baked Eggs in Roasted Tomatoes

Yield: 1

Prep Time: 5 min.

Cook Time: 30 minutes

Total Time: 35 min.

Ingredients:

Cooking spray
1/2 tsp olive oil
Handful of grape tomatoes sliced into thirds
1/4 tsp basil
Dash of crushed red pepper flakes
1 clove of garlic, minced
2 eggs
1 tsp milk (I used fat free but cream would make it richer)
1 tsp feta cheese
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat a small ramekin with cooking spray.

Place the olive oil, sliced tomatoes, basil, crushed red pepper, garlic, and sea salt and freshly cracked pepper, to tastes in the small baking dish. Place into the oven and roast for 15 minutes.

Remove from the oven then crack the eggs into the dish, being careful not to break the yolk, then add the milk, feta cheese, and season with more sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with toast if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

  Pin It

29 Responses to “Baked Eggs in Roasted Tomatoes”

  1. 1

    Honey What's Cooking — May 13, 2012 @ 10:25 pm

    oh my, i love egg breakfasts, too bad I don’t make much of them. I’ve never baked with eggs, it looks insanely delicious.

    [Reply]

  2. 2

    bellini — May 13, 2012 @ 10:41 pm

    It does sound like something I need to make soon!!!!

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — May 13, 2012 @ 10:42 pm

    I love all your baked eggs recipes, especially this one. It looks so flavorful!

    [Reply]

  4. 4

    lenia — May 14, 2012 @ 2:10 am

    I am drooling!It looks fantastic!Kisses,dear!

    [Reply]

  5. 5

    Inês Oliveira — May 14, 2012 @ 3:02 am

    Delicious idea!

    [Reply]

  6. 6

    pam — May 14, 2012 @ 3:57 am

    I have always wanted to try a baked egg dish. It always looks like something I would love. You have convinced me!

    [Reply]

  7. 7

    Kim in MD — May 14, 2012 @ 4:55 am

    Your baked egg recipes are always amazing, but this one looks especially delicious! I have everything to make this, so I think this will be lunch today. Thanks, Pam! :-)

    [Reply]

  8. 8

    Carol @ Always Thyme to Cook — May 14, 2012 @ 5:26 am

    I love baked eggs, yours look amazing!

    [Reply]

  9. 9

    Le — May 14, 2012 @ 7:47 am

    Like it. seems yummy!

    [Reply]

  10. 10

    Nevine @ Tableya — May 14, 2012 @ 7:58 am

    I love roasted tomatoes on anything, never thought to make them with eggs though. I’ll be making this very soon:)

    [Reply]

  11. 11

    Martha — May 14, 2012 @ 8:40 am

    delicious, as usual! Hope you had a wonderful weekend/Mother’s Day!

    [Reply]

  12. 12

    Georgia @ The Comfort of Cooking — May 14, 2012 @ 9:00 am

    Fantastic breakfast or brunch idea, Pam! Love your addition of feta and basil, too!

    [Reply]

  13. 13

    Sophie — May 14, 2012 @ 9:40 am

    A fantastic combination of fine ingredients, dear Pam!
    A great & tasty lunch! :) Yum!

    [Reply]

  14. 14

    Carmen Rosa — May 14, 2012 @ 9:43 am

    ¡¡ Delicious combination !! It looks amazing!!

    [Reply]

  15. 15

    Marjie — May 14, 2012 @ 12:22 pm

    This sounds spectacular!

    [Reply]

  16. 16

    grace — May 14, 2012 @ 1:26 pm

    i might even tolerate feta for a breakfast such as this.
    also, still loving that fork. :)

    [Reply]

  17. 17

    Larry — May 14, 2012 @ 2:14 pm

    Your baked egg dishes are always so great looking.

    [Reply]

  18. 18

    Blond Duck — May 14, 2012 @ 4:59 pm

    I’ve never tried baked eggs!

    [Reply]

  19. 19

    gloria — May 14, 2012 @ 5:32 pm

    Look delicious I love feta!

    [Reply]

  20. 20

    Joanne — May 14, 2012 @ 6:33 pm

    I’m increasingly convinced that tomato and basil together are just unsurpassable in their deliciousness. And eggs never hurt!

    [Reply]

  21. 21

    Laura @ Gluten Free Pantry — May 14, 2012 @ 6:52 pm

    This looks absolutely scrumptious! I am pretty sure everyone in my family would gobble this up and come running back for seconds.

    [Reply]

  22. 22

    Words Of Deliciousness — May 14, 2012 @ 7:55 pm

    Sounds wonderful. I bet the roasted tomatoes along with the eggs and feta had a wonderful flavor.

    [Reply]

  23. 23

    Angie@Angie's Recipes — May 14, 2012 @ 9:39 pm

    A simple yet very nutritious and healthy baked egg recipe!

    [Reply]

  24. 24

    Jennifer — May 15, 2012 @ 4:18 am

    This looks sooo good. I’m making an egg bake this weekend. Maybe I’ll try this recipe instead.

    [Reply]

  25. 25

    Chris — May 20, 2012 @ 4:02 am

    You’re the one who got me hooked on baked eggs anyway, so you might as well keep feeding the addiction.

    [Reply]

  26. 26

    Elisa — June 8, 2012 @ 8:50 am

    I eat this everyone morning. It is so satisfying and delicious! Thank you for sharing such an easy and wonderful recipe!

    [Reply]

  27. 27

    Steph M. — June 8, 2012 @ 12:06 pm

    I just found your blog and I’m really enjoying exploring all the recipes!
    I made this for lunch with a little mozzarella and some Parmesan instead of the feta and it was amazing! So simple too. Great recipe.

    [Reply]

  28. 28

    Jan Thorson — September 11, 2012 @ 9:11 am

    I just made this , and tweaked it to suit me – utterly deliciuos. Well done.

    [Reply]

  29. 29

    JoAnn Donahue — February 15, 2013 @ 4:44 pm

    I made this tonight for a quick long week at work Friday NIGHT dinner.
    It was yummy! I suggest to let it sit a few moments to cool just a bit. So hot out of the oven it is difficult to enjoy the flavor.
    Because these are individual dishes I was able to add cooked porkroll for hubby! :-)

    [Reply]

Leave a Comment