Making Baked Eggs and Tomatoes

love eggs. They hold a very fond memory of my first ever cooking escapade. I was about 7 when I saw this movie that got me into the world of gastronomique. It was a scene where a guy came inside a diner looking for a job. The owner then asked him, “Do you know how to cook an omelette?”

He then started to chop up green peppers and onions, then he beat an egg with a fork inside a metal cup. He proceeded to make a fluffly omelette [in a whirl of movements] with soft centre, which the owner took a bite of. Of course, as it would in all movies, he got the job. And no, I never did find out the title of that movie. Which is not to say that I haven’t tried. I googled the most ridiculous keywords in search for it, like “diner omelette scene” or “omelette cooking scene in movies”…err..Yeah.

I couldn’t sleep after watching it. The next day while my mom was out, I turned on the gas stove (after much restless thought, ofcouse. I was 7, I was scared I might burn the house down and get killed). I wanted to imitate the swift movement of the guy so I took two eggs and slap them on the side of the pan, watching the shells break and the inside slide into the hot oil. Some of the shells fell in too, of course. It wasn’t much. It wasn’t even an omelette; more like a cross between scrambled eggs and messed up sunny side-ups, but I ate the finished product happily with my then 5 year old sister, occasionally picking away the shells.

But enough about that, today’s recipe is a quick egg and tomato dish which would be great to have for breakfast or even brunch. Preheat the oven beforehand and you’ll be in and out of the kitchen in less than 15 minutes. Tops.

Baked Eggs and Tomatoes: (Serves 2)

[ 2 handfuls of Cherry Tomatoes + 2 cloves of garlic + 3 tablespoons of Olive Oil + 1 teaspoon of Dried Oregano + 2 eggs + Fresh parsley for garnish + Salt & Pepper to taste ]