You guyssss, it's freezing outside and I can not take it anymore! Brb, moving to Miami.
Since I can't pick up and move to some place tropical, I'm settling for making a warm and cozy breakfast. And what says 'cozy' more than a cast iron skillet?? I'm not sure if I find them cozy because my Nama (Grandma) always cooked with them, or if in fact they are just the epitome of cozy pans. What do you think? (Can a pan be cozy? Am I insane? Help me out here.)
I found the perfect recipe on Cookie + Kate, and I'm pretty sure it's destiny that we share a name as well as a love for dogs. Kate, if you and Cookie want to be best friends with Tuck and me, hit me up. Her recipe for Baked Eggs in Roasted Cherry Tomatoes satisfied all my needs for a warm + cozy + easy weekday breakfast. I modified the recipe just a little bit… mainly because I didn't have all the ingredients on hand. I used green onions instead of basil and it was a pretty fantastic substitution .
This recipe was such a breeze- and it's impressive! So you can cook it for yourself or wow your guests because this dish is truly a beauty. Enjoy and let me know what you think!
- 3 cups (about 16 ounces) sweet cherry tomatoes or grape tomatoes, halved
- ¼ cup grated Parmesan
- 2 tablespoons olive oil
- 1 Green Onion, chopped (White and green parts )
- 1 teaspoon Garlic Powder
- Sea salt, preferably of the flaky variety (like Maldon)
- Freshly ground black pepper
- 4 eggs, at room temperature
- Preheat oven to 400 degrees Fahrenheit.
- Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Sprinkle with 3/4 of the green onion. Bake the tomatoes for 12 minutes, then remove the dish.
- Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with remaining green onions and season with salt and pepper. Sprinkle garlic powder over mixture. 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 centers 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.
- Serve right away in shallow bowls with toast