Baked Eggs Over Roasted Cherry Tomatoes

🥚 Who says eggs are only for breakfast?

This simple, protein-forward recipe is an easy option for breakfast, lunch, or dinner. With eggs, tomatoes, Parmesan, fresh basil, and olive oil, it’s a flavorful meal that can help support an active lifestyle and make healthy eating easier.

If you can crack an egg, you can make this dish—and have it on the table in under 30 minutes. Serves 2–4.

Ingredients

• 3 cups (about 1½ pints) halved cherry tomatoes
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil leaves, plus extra for garnish
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 1 or 2 teaspoons minced garlic
• 4 eggs

Directions

1. Preheat the oven to 400 degrees.
2. Place the halved tomatoes in an even layer in a medium-sized baking dish or large oven-proof skillet.
3. Bake the tomatoes for 12 minutes, then remove the dish from the oven. Sprinkle the tomatoes with Parmesan and basil, drizzle with olive oil, and season lightly with salt and pepper.
4. Stir the garlic into the mixture. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.
5. Return the dish to the oven and check at 8 minutes. The egg whites should be set while the centers still jiggle when you give the pan a shake, keeping the yolks runny. Return to the oven for another minute or two if needed.
6. Season with a little more salt, pepper, and basil, then serve immediately in shallow bowls with toast.

💪 Simple, satisfying meals can make it easier to fuel your body while staying strong, energized, and active.

👉 Check out more Recipes & Nutrition Tips:
https://ypbtrainingstudio.com/category/nutrition