Food & Wine


5
4
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

1 ½ lb plum tomato, halved lengthwise2 clove garlic, smashed2 Tbsp extra virgin olive oil salt freshly ground pepper1 tsp chopped oregano8 large eggs2 Tbsp freshly grated Parmigiano-Reggiano cheese

Directions

1. Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.

2. Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot.

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Tags: Brunch, Healthy, Egg, Tomato, Cheese, American, Baby Shower, Bridal Shower

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