Baked Cherry Tomatoes and Eggs
This is the first time I’ve ever made this and I wish I was still eating it. It’s so easy! & inexpensive! And delicious! The hard part of this dish is getting up early to use the oven before the day gets too hot.
My friend next door brought over all these tomatoes yesterday. Her tomato garden is HUGE! It’s the size of a garage and the tomato plants tower over your head. I’ll take a picture of it. Anyway, she has probably a couple hundred tomatoes in various stages of ripening on all sorts of different heirloom tomato plants. Amazing! I keep telling her I’m going to learn how to do home canning, just so we don’t end up wasting any tomatoes once autumn comes. Last year she got overwhelmed with harvesting by the end of summer, and some tomatoes ended up in the compost. Sheeesh. I really hate wasting. Even though they’re not my tomatoes. Wasting food feels like a crime to me. I guess that’s because I’m always starving!
The tomatoes in this dish are “Sun Gold” and “Super Sweet 100’s”. The basil is from my front yard.
Preheat oven to 375
Chop cherry tomatoes, slice garlic, chop fresh basil and drizzle with olive oil. Season with salt & pepper. Put in an oven safe dish and bake for about 5 minutes, take it out, add a little butter on one end of the dish and crack an egg into it, top with a little bit of cheese. I used queso fresco. Bake for about 10 more minutes until the egg is cooked.
Serve with toast and coffee.