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
- Preheat oven to 375°F (190°C).
- Heat olive oil in a shallow oven-safe skillet or baking dish over medium heat.
- Add the chopped onion and cook until softened and golden, about 5-7 minutes.
- Add the halved tomatoes to the skillet and cook for 5-10 minutes, or until they begin to soften.
- Stir in the chopped basil.
- Gently crack the eggs, one at a time, into the skillet, arranging them in a single layer on top of the tomatoes.
- Season with salt and pepper to taste.
- Dot the eggs with small pieces of butter.
- (Optional) Sprinkle with Parmesan cheese.
- 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.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
23g
Fat
40g
Carbs
3g
