Ingredients
3cupssweet cherry tomatoesor grape tomatoes, about 16 oz, halved
¼cupparmesan cheesegrated
2tbspolive oil
2tbspfresh basil leavesplus 1 teaspoon, chopped
1garlic clovepressed or minced, optional
sea saltpreferably of the flaky variety like Maldon
freshly ground black pepper
4eggsroom temperature
Preparation
Preheat oven to 400 degrees F.
Arrange the halved tomatoes in an even layer in a medium-sized baking dish or oven-proof skillet.
Bake the tomatoes for 12 minutes, then remove the dish.
Top the tomatoes with the Parmesan, drizzle on the olive oil, 2 tablespoons of basil then season with salt and pepper.
Stir the garlic into the mixture.
Gently crack an egg over the tomatoes, keeping the yolk intact.
Repeat with the remaining eggs, dispersing them evenly over the dish.
Return the dish to the oven and bake for 8 to 10 minutes. After 8 minutes, egg whites should have set with a soft yolk.
Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.
Serve in shallow bowls with toast, and enjoy!
