Cooking Hussy


Baked Eggs with Tomatoes, Onion, Garlic and Herbs October 15, 2009

Filed under: Main Dish — cookinghussy @ 8:29 pm

Baked Egg and Tomatoes 1

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.

Baked Egg and Tomatoes 2

  • 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)
Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned.

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.


One Response to “Baked Eggs with Tomatoes, Onion, Garlic and Herbs”

  1. Suz Says:

    Um… Yum!! I can almost taste it looking at the pics! Will have to try this one. 🙂

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