Baked Eggs on Roasted Cherry Tomatoes

I’ve been on a baked eggs kick lately. First, there was the best baked eggs I’ve ever tasted in my life. Then, I attempted a weird marinara version that I will probably never repeat. Last night I made these eggs, and they’re a close second to the best baked eggs.

The best part about this dinner, besides how delicious it is, is how easy it is to make. All you do is slice some cherry or grape tomatoes in half, bake them in the oven, season them and crack some eggs on top. That’s it. It’s perfect for nights when you don’t feel like cooking, or for when you need some quick comfort food.

I ate my eggs with toast, but I bet these would taste good on top of rice or farro, too. The basil and Parmesan give them an Italian flair.

Here’s a song to listen to while you wait for your eggs to bake. Patience is a virtue, but sadly, I don’t have it. The song is also good for long morning commutes. For some reason, it reminds me of the highway.

Baked Eggs on Roasted Tomatoes (slightly adapted from Cookie + Kate)


3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved
¼ cup grated Parmesan
2 tablespoons olive oil
1 tsp dried basil leaves, plus more for sprinkling
1 garlic clove, minced
flaky sea salt
freshly ground black pepper
4 eggs, at room temperature


Preheat oven to 400 degrees Fahrenheit.

Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish.

Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 1 tsp basil and season with salt and pepper. Stir the garlic into the mixture, if using. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.

Return the dish to the oven and bake for 8 to 10 minutes. Check at 8 minutes—you’re done when the egg whites have set but the yolks are still soft. They should still jiggle in the centers when you shimmy the pan. Sprinkle the cooked eggs with salt, pepper and a little more dried basil. Serve right away with toast. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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