Baked Eggs with Tomatoes and Mushrooms

Recipe from the Tasting Table Test Kitchen

Baked Eggs With Tomatoes And Mushrooms
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Baked Eggs with Tomatoes and Mushrooms 
Servings
4
Servings
Ingredients
  • 1 pint grape tomatoes, halved lengthwise
  • ½ pound white mushrooms, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ⅓ cup extra-virgin olive oil, plus more for the eggs
  • 4 large eggs
  • ½ cup panko
  • Salt and freshly ground black pepper
Directions
  1. Preheat the oven to 400º. In a large mixing bowl, add the tomatoes, mushrooms, salt, thyme and the olive oil and toss to coat. Transfer to a 9-inch (2-quart) baking dish and spread in an even layer, cover and roast in the oven for 1 hour or until the tomatoes are soft. Uncover and continue to roast for another 15 minutes until the mushrooms and tomatoes begin to brown; remove from the oven.
  2. Use a spoon to make four evenly spaced wells in the tomato and mushroom mixture and crack 1 egg into each well. Drizzle ½ teaspoon of olive oil over each egg and sprinkle the panko over the top of the entire dish. Season with salt and pepper.
  3. Return the baking dish to the oven and bake for 15 minutes until the egg whites are set but the yolks are still soft. If they're not quite set, cook for 5 minutes longer; if the crumbs brown too quickly, cover the baking dish with a tent of foil. Serve right away.
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