It’s always so bittersweet - the end of Summer. I love when the temperatures start to fall and it becomes a little breezier with just the faint reminder of Fall. Things get a little cozier, slower, meals are now cooked vs. assembled. I love Summer produce, but the heat is a lot for me, so I'm always grateful when the humidity starts to let up and I can actually breathe again. But with transition comes loss, and I will miss the full, abundant markets where I have the very specific anxiety of needing to cook with every, single seasonal fruit. One last tomato recipe (while I spend my weekends preserving them), is this simple baked eggs. It’s almost a non-recipe, only requiring a very quick and painless assembly (the only kind of Summer cooking). I still have the remnants of Summer on my counters (lbs of tomatoes, plums), so (luckily) I still have a few more go arounds before it’s all over.
HERBED BAKED EGGS WITH CHERRY TOMATOES & FETA (serves 2) gluten-free
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 3-4 chives, sliced thin
- 3-4 sprigs of lemon thyme, de-stemmed and minced
- 3 sprigs of parsley, roughly chopped
- 1/2 small spring or red onion, thinly sliced
- About 1 cup cherry tomatoes, quartered
- 4 large eggs
- 1 oz. feta cheese, crumbled
- Flaky sea salt
- Freshly ground pepper
- Feta, to serve
- Parsley sprigs, to serve
Preheat oven to 375 degrees. Prepare two small baking dishes or ramekins by drizzling a teaspoon of olive oil in each to coat the bottom. Once vegetables & ingredients are prepped, divide garlic, chives, thyme, parsley, onion and tomato every between two dishes. Crack two eggs over top per ramekin, then sprinkle with feta, flaky sea salt and freshly ground pepper.
Add ramekins to a baking sheet and bake for 12-15 minutes or until whites have set and yolks are still soft. Top with with parsley leaves and extra feta, then serve immediately.
