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Oven Roasted Tomatoes with Baked Eggs

These are SO easy, and they’re really great for snacks/appetizers/brunch… who doesn’t love brunch?

Ingredients:

I used 3 large tomatoes (you can use as many or few as you’d like)

olive oil

salt and pepper

thyme

garlic (I used the kind in the jar, but 1-2 cloves of fresh garlic will suffice)

eggs

parmesan cheese

sprouts

1. first, set oven to 400; cut off the top third of each tomato and scoop out core and other guts

2. put the tomatoes in a cake/brownie pan (just something with walls) and drizzle olive oil as well as salt, pepper, garlic (eyeball it, just as much as you’d like!) and fresh thyme inside the tomato bowl you have created

3. bake tomatoes for about 30 minutes or until skins are peeling off and the tomatoes have changed color and look caramelized

4. next, we put the eggs in their tomato nests. you can either crack the eggs directly into the tomato OR you can crack them into a teacup/shot glass/measuring cup first in order to ensure you have no shells to pick around later and for more control in general

5. put the tomatoes back into the oven and cook for 7-10 minutes, JUST until the eggs are set

6. garnish how you’d like! I melted parmesan cheese on top and then added salt, pepper, and sprouts. Next time I’m going to try some balsamic reduction and feta.

ENJOY!!!