Baked Eggs on a Bed of Tomatoes
If you are looking to change up your breakfast routine with something simple yet delicious, look no further.
4 tomatoes, sliced
1 medium zucchini, grated with excess moisture squeezed out
1⁄4 cup grated Parmesan
2 tablespoons olive oil
2 tablespoons plus 1 teaspoon chopped fresh basil leaves
1 garlic clove, pressed or minced (optional)
Sea salt, preferably of the flaky variety (like Maldon)
Freshly ground black pepper
4 eggs, at room temperature
Preheat oven to 200°
Arrange the sliced 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. (Pour off a little of the liquid if there seems to be alot)
Top the tomatoes with grated zucchini, all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons 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 centres when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.) Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.
Serve right away in shallow bowls with toast.