by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand3 medium sized tomatoes, quartered, then quarters halved Ask a question about this ingredient
1 teaspoon fresh rosemary, roughly chopped Ask a question about this ingredient
drizzle olive oil Ask a question about this ingredient
drizzle balsamic vinegar Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1-2 tablespoon freshly grated or shaved parmesan Ask a question about this ingredient
a small handful of arugula per person Ask a question about this ingredient
Optional: toast, sliced french bread, bacon, crispy baked pancetta, Ask a question about this ingredient
Preheat oven to 400. In a small shallow baking dish (that would perfectly fit the amount of eggs your serving), toss tomatoes, olive oil, vinegar, salt, pepper, and rosemary.
Ask a question about this stepBake until tomatoes are caramelized and juicy, about 30-40 minutes. Crack eggs directly over top of tomatoes, spacing apart and keeping yolks intact.
Ask a question about this stepBake for 15-20 minutes, until whites are set. Sprinkle with cheese.
Ask a question about this stepServe over a bed of arugula, or with arugula on top (as an open face sandwich, with bread on the side, or simply on its own).
Ask a question about this step
Miranda is an editor at Food52.
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