While the top picture doesn’t really show it, this was a beautiful dish. Beautiful tomatoes and eggs baked and topped with melted Parmesan cheese. It felt like such an extraordinary breakfast! It was actually quite simple. Nice basic flavors, warm and perfect for the fall. Thank you to Kalyn’s Kitchen for the recipe.
- 1 T extra-virgin olive oil
- 1/4 cup chopped red onion
- 1 tsp. finely minced garlic
- 1 can diced tomatoes (or 2 or 3 ripe tomatoes)
- 1 T dried basil
- 2 T freshly grated parmesan cheese (or more)
Add minced garlic, cook about 1 minute, then add tomatoes and basil. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.
While tomatoes cook, preheat oven to 400F.
When tomatoes are slightly thickened, remove about 1/3-1/2 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the casserole dish. Carefully break four eggs into the casserole dish. Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)
Put casserole into oven for about 5-7 minutes. (The egg white should be turning opaque but the yolk should still be runny when you add the parmesan cheese and broil.) When eggs are partly done, sprinkle on parmesan cheese and put dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they’re barely starting to cook.
Serve hot, preferably with toast for dipping into egg.