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.