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 ]
Pre-heat the oven at 170 degrees Celcius.
Heat 2 tablespoons of oil in a skillet. Slice the garlic and sautee until fragrant.
Cut the cherry tomatoes into halves and throw them in.
Add oregano and salt and pepper to taste.
Sautee until tomatoes soften and reduces, about 4 minutes.
Put the sauteed tomatoes into ovenproof dishes (ramekins etc.)
Add a teaspoon of olive oil and make a well in the centre
Crack in the eggs
Put into oven and bake for about 5 minutes or until egg is cooked to your taste
Take them out, sprinkle some chopped parsley and serve immediately with some crusty bread