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Tomato Basil Baked Eggs

Close-up of a baked egg with a bright orange yolk, surrounded by roasted cherry tomatoes and fresh basil, part of the Tomato Basil Baked Eggs recipe.
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Bake eggs in individual ramekins with fresh tomatoes and basil for a simple, flavorful breakfast or brunch.

Ingredients

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  • 2 large eggs
  • 1/2 cup cherry tomatoes, halved
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon olive oil
  • 1 tablespoon grated Parmesan cheese (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease two small oven-safe ramekins with olive oil.
  2. Divide the halved cherry tomatoes evenly between the two prepared ramekins.
  3. Crack one egg into each ramekin over the tomatoes.
  4. Sprinkle the chopped fresh basil, Parmesan cheese (if using), salt, and pepper over the eggs and tomatoes in each ramekin.
  5. Place the ramekins on a baking sheet. Bake for 12 to 15 minutes, or until the egg whites are set and the yolks reach your desired doneness.
  6. Carefully remove the baking sheet from the oven. Let the eggs cool for one minute before serving directly from the ramekins.

Notes

  • For a slightly creamier texture, you can add one tablespoon of heavy cream or milk to each ramekin before baking.
  • If you do not have cherry tomatoes, use 1/4 cup of diced fresh or canned diced tomatoes, drained well.
  • You can prepare the tomato and basil mixture ahead of time and store it in the refrigerator for up to one day. Add the eggs just before baking.

Nutrition

Find it online: https://spoonfulsnap.com/tomato-basil-baked-eggs-recipe/