Baked Eggs With Tomatoes Uova Al Piatto Con Pomodori Recipe

Ingredients for Baked Eggs With Tomatoes Uova Al Piatto Con Pomodori

• Olive Oil
• 1 medium onion, finely chopped
• 1 pint cherry or grape tomatoes, halved
• Fresh Basil
• 4 large eggs
• Salt & Freshly Ground Black Pepper
• 1 tablespoon butter, cut into small pieces

How to Make Baked Eggs With Tomatoes Uova Al Piatto Con Pomodori

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a shallow oven-safe skillet or baking dish over medium heat.
3. Add the chopped onion and cook until softened and golden, about 5-7 minutes.
4. Add the halved tomatoes to the skillet and cook for 5-10 minutes, or until they begin to soften.
5. Stir in the chopped basil.
6. Gently crack the eggs, one at a time, into the skillet, arranging them in a single layer on top of the tomatoes.
7. Season with salt and pepper to taste.
8. Dot the eggs with small pieces of butter.
9. (Optional) Sprinkle with Parmesan cheese.
10. Cover the skillet and bake in the preheated oven for 7-10 minutes, or until the egg whites are set and the yolks are still runny.
11. Serve immediately and enjoy!