This effortless quick Italian baked tomato eggs breakfast is the perfect comfort meal, combining hearty eggs with fresh tomatoes and creamy melted cheese. It’ll transport you to the cobblestone streets of Milan, where little bakeries serve this classic dish. And while it tastes rich, it’s surprisingly healthy with almost zero carbs, plus vitamins and minerals to keep you glowing and satisfied all day long.
4 teaspoons olive oil extra virgin
10 grape tomatoes sliced into thirds
4 teaspoons fresh basil sliced thin
4 large eggs
4 teaspoons Parmigiano-Reggiano cheese freshly grated
1/4 teaspoon kosher salt
1/4 teaspoon black pepper ground
Method to make quick Italian baked tomato eggs
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare four 4-ounce ramekins by greasing with a teaspoon of oil each.
- Place 4 tomato slices on the bottom of every ramekin, top with a pinch of shredded basil leaves, and add one cracked raw egg. Scatter a teaspoon of freshly grated cheese, plus a pinch of pepper and salt, on top of the egg.
- Bake for 15 minutes and enjoy!
Service size: 1 egg