Usuba
Baked Eggs with Tomatoes and Garlic
A simple and hearty dish: tomatoes are baked until soft and caramelized, then eggs are added to them. The result is an aromatic dish with crispy edges that is perfect for breakfast or a light dinner.
- Total
- 50 min
- Standard serving
- 299.6 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the tomatoes into quarters and arrange them in an even layer in a 1.5 l baking dish.
Peel the garlic and slice it into thin slices, sprinkle it over the tomatoes.
Drizzle with olive oil, season with salt and pepper, and toss until the tomatoes glisten with oil.
- 2
Step 2
Preheat the oven to 180 °C.
Place the form with tomatoes in the oven for 40 minutes until they become soft and acquire a brown tint.
- 3
Step 3
Make small indentations between the tomatoes and crack one egg into each one.
Cover the form with foil and return to the oven for 5–10 minutes until the whites are set.
Sprinkle with chopped parsley and serve hot.
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