GRATITUDE + BAKED EGGS ON A BED OF ROASTED CHERRY TOMATOES

What a week! Paul and the kids are heading back to school - and my boy Otis is starting high school today. Summer vacation has come abruptly to an end, and my book was released into the world last Tuesday! I've been excited and nervous, scared and giddy all at the same time. 

You, yes you, have helped welcome this book by greeting it with open kitchens and hungry bellies. I have gotten some of the sweetest notes from friends and even strangers, saying that you are already busy cooking my recipes, sharing them with your families. I'm moved beyond words. 

Some of you have shared the book on your own blogs and websites and I'm grateful for the amazing outpouring of support and generosity! 

***If you are also cooking from the book already, I'd love to hear about any recipe you've tried!***

Jamie Oliver
Food 52: Books We Love + Buckwheat Zucchini Muffins
Vanilla Bean Blog: Creme Fraiche Caramel Sauce  
5 Second Rule: Hanger Steak with Gremolata
London Bakes: Simple Almond Torte
Turntable Kitchen: Sunshine Soup + Fish Tacos with Pomegranate Salsa
Edible East Bay: Baked Eggs on a Bed of Roasted Cherry Tomatoes 
Bay Area Bites: Candied Tomatoes
Ashley Neese: Inspired Living 
Design Sponge Home Tour + Ruby Red Grapefruit Fizz
Food 52: 10 Best Cookbooks by Food Bloggers
Rodale News
My Darling Lemon Thyme: Simple Almond Torte
Sweet Sugar Bean: French Toast Sandwiches
Poires Au Chocolat: Golden Millet Crepes 
A Cup of Jo: Breakfast Salad 
365 Cookbooks: Ruby Red Grapefruit Fizz 
The First Mess: Bali Garden Stew 
Mom's Kitchen Handbook: Polenta Fries
Food Gal: Brown Butter Almond Tea Cakes 
The Little Green Wheelbarrow: Sunshine Soup 
SF Chronicle
Rue Daily 
The Oregonian
Lonny: Red Rice Risotto + Pluot Parfaits + cucumber gimlets 
Lonny: YS family dinner party
Cookie + Kate: Baked Eggs on a Bed of Roasted Cherry Tomatoes
Brooklyn Supper: Wild Salmon with Dill Butter + Fennel
A Cozy Kitchen: Honeydew Granita
Chow.com

The Kitchn 
Maria Rodale's Farm Country Kitchen
The Style Saloniste
Eat Your Books 
SF Weekly 
Fox in the Kitchen 
London Bakes via Steller Stories: Simple Almond Torte
The Food Network's Healthy Eats Blog: Quinoa Tabbouleh
The Little Loaf 
Berkeleyside 
Huffington Post
Handmade Charlotte: French Toast Sandwiches 
Delightful Crumb: Pistachio Tangerine Sugar Cookies
Handful of Salt: Review and Conversation Organic Gardening
My Little Expat Kitchen: Baked Eggs on a Bed of Roasted Cherry Tomatoes
La Domestique: Cozy Winter Soup + Mushroom Lover's Galette
She Eats: Wild Salmon With Dill Butter
Delicious Shots: Ruby Red Grapfruit Fizz
Mom.me Cooks We Love 
The Little Things: Peach + Rosewater Lassi
Good on Paper: Best Granola Ever
7x7 
Naturally Ella: Parsnip Crisps + book review
Paper/Plates: At the Table With
Red Tricycle: Juicy Burgers with Gruyere, Avocado & Pickled Onions
Lisa is Cooking: Prawns on Lemongrass Skewers + Pip's Yellow Rice
Authentic Suburban Gourmet: Toasty Pecans 
Two Tarts: Peach + Rosewater Lassi 
Celiac Foundation of Northern California 
Cari Borja
Rosa's Yum Yums: Brutti Ma Buoni 
Something Lovely
{510} Families
Fitbie Fresh Picks: Tomatoes
SBS: Kitchen Pharmacy
 ...............................................

To mark this big occasion, I wanted to share an easy summery recipe from the book with you. With tomato season in full, juicy swing, I thought you might enjoy this one. xoxoxo



BAKED EGGS ON A BED OF ROASTED CHERRY TOMATOES

Juicy hot cherry tomatoes pop in your mouth. There’s just a hint of basil for sweetness. When both mingle with creamy baked eggs, it’s an amazing combination of texture and flavor that makes for very happy tastebuds. 
 
These baked eggs are a hearty meal—even one egg, with its tomato companions, is surprisingly filling. You can easily increase or decrease the recipe depending on how many people you want to serve: Think 1 egg to 3/4 cup tomatoes, and you’re good to go. 

Of course, you can serve these eggs for breakfast or brunch, but I’d eat them for dinner any day. 

I highly recommend serving the eggs with a side of big buttery Croutons or Polenta Fries (both recipes are in the book) to soak up all the juicy goodness. 

INGREDIENTS
  • 3 cups sweet cherry tomatoes, halved
  • 1/4 cup grated Parmesan
  • 2 tablespoons olive oil
  • 2 tablespoons plus 1 teaspoon chopped fresh basil leaves
  • Flaky sea salt
  • Freshly ground black pepper 
  • 4 eggs, at room temperature
Preheat the oven to 400°F.

Scatter the tomato halves into a medium ceramic baking dish or cast-iron
skillet. Bake the tomatoes in the hot oven for 12 minutes, then take the dish out. (If a lot of liquid has cooked out of the tomatoes, carefully pour off a little liquid now.) Top the tomatoes with the Parmesan, drizzle with the olive oil, and sprinkle on the 2 tablespoons basil and the salt and pepper. Then crack the eggs gently onto the bed of hot tomatoes. You want to keep the yolks intact, but don’t worry when the egg whites spill down around the sides of the tomatoes. 

 
Return the baking dish to the oven and bake for 8 to 10 minutes. You’ll know you’re done when the egg whites have set but the yolks are still soft. Sprinkle the cooked eggs with salt, freshly ground black pepper, and the remaining 1 teaspoon basil. 

Serve right away in shallow bowls. 

serves 4 
 

62 comments:

  1. Congrats on the book! It is fabulous and the recipes are mouthwatering.

    A delicious egg dish!

    Cheers,

    Rosa

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    1. Thanks Rosa! I'm so glad you're enjoying it! xoxo E

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  2. Wow, look at all this early coverage right out of the gate! You're killing it!

    So happy for your well-deserved success. I've had so much success with the steak (I bought another steak yesterday so I can make it again), the candied cherry tomatoes, and the kabobs and can't wait to cook more.

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    1. Cheryl, I love that you're back to buying another steak. Can you get hanger steak at your meat counter/butcher? It's such a nice cut, but not always the easiest to find. But as you've said, it really doesn't matter, the gremolata is a friend to any good cut of meat:)
      I'm guessing your guys are heading back to school this week too. Good luck mama!
      xoxo
      E

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  3. Congratulations again Erin! Your book and your hard work deserves the recognition. As we say in Greece, may your book travel well!
    All the best with your book tour, and have fun!! xoxo

    PS I made the other day your quinoa tabbouleh and everyone loved it!

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    1. Magda, I like that... "may your book travel well."
      Thank you for the kind wishes on the tour... It will be an adventure for sure!
      So glad you guys liked the quinoa tabbouleh! It's a nice one for this time of year.
      xoxo
      E

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  4. Where's my fork when I need it? This looks so scrumptious. Perfect really for morning, noon or night. I already have plenty of your cookbook recipes ear-marked for trying. Congrats on your book!

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    1. Carolyn we have in fact eaten those eggs at all times of day;) Such a satisfying - and quick to make - dish! And the tomatoes this time of year.... yum!
      I love the image of the ear-marked pages... that makes me super happy!
      xoxo
      E

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  5. Oh my goodness - how wonderful does this look! My hubby would simple adore this for breakfast this Sunday. I am thrilled for your new book. My post and give-a-way will be up for Friday Night Bites tomorrow - hope you like it!!! Cheers!!!

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    1. Lisa, the baked eggs really are so good! Paul and I ate them for dinner the other night;)
      Thanks so much for featuring the book. I can't wait to see your post! And of course I'll add your link to my list once you've posted.
      xoxo,
      E

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  6. This recipe looks gorgeous! And such good news about the book! Yeah!!

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  7. Erin, your book is pure delight. And your son is a high schooler?! I can't believe it. To a glorious, glorious beginning to our Indian Summer :) xo

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  8. Kasey, thank you! Coming from you....that means so much.
    And yes, Otis left for Berkeley High this morning. I have to say, I'm sitting here like a mother hen waiting for word from my boy. I hope the day went well. I still think of him as Neko's age;)
    I hear you about Indian Summer... I'm ready for a little heat! And I'm not done with tomatoes yet.
    xoxo
    E

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  9. What an amazing accomplishment - congratulations! I hope you're reveling in every minute. This dish looks beautiful!

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    1. Thanks Ahu:) I have to say, it feels pretty surreal to have my book out there. But whenever I hear from someone that they're cooking the recipes and enjoying themselves, my heart swells. Such a feeling!
      xo
      E

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  10. This dish looks fabulous--the tomatoes remind me of a bed of rose petals. Thank you so much for including me in this post. You are the best! :)

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    1. Of course Holly! And thank you for carrying my book on your site! xoxoxo E

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  11. I don't have your book yet, but it is at the top of my list! This dish looks incredible, I can't wait to make it for my husband tomorrow :) We have so many tomatoes to use, this is the perfect way to use them. Congrats on the book!

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    1. Kristie, I hope you guys enjoy the baked eggs! It really is one my of favorite dishes - so easy and satisfying. And I know what you mean about having so many tomatoes this time of year... I want to use them every which way!
      xo
      E

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  12. Hello Erin,
    congratulation on you book. I should congratulate me too, for ordering it. :) I bookmarked so many recipes and I can't wait for cooking your recipes.
    Have a great long weekend!
    Eva

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  13. Eva, oh good! I'm glad you've got some cooking ahead of you:))
    Yes, enjoy the long weekend too.
    xoxo
    E

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  14. Wheee, it's here!! I've been enjoying all the recipes other bloggers have been posting so far! Erin, your book is beautiful. Congratulations! My mom just brought me a truckload (slight exaggeration) of baby romas and I think this dish would be perfect for dinner!

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    1. Woo hoo! Yes those baby romas from your mom would be delicious here and have you tried the "Candied Tomatoes" yet? So so good!
      xoxo
      E

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  15. Congratulations on your cookbook! Your photos look just gorgeous.

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  16. no words. so proud of you. and yum to that deliciousness above.

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    1. Thanks dude. If you come over for lunch, I'll make those baked eggs for you when you're done with your ms! xoxoxo

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  17. Congratulations Erin! Everything looks beyond amazing! So proud and exciting girl!

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  18. Oh, Erin! I'm so glad (but not at all surprised!) at what a huge success your book is. I've loved everything I've made from it and it's a total inspiration. Congrats friend, you nailed it xo

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    1. Kathryn, thanks SO much!! xoxoxo E

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  19. Hi Erin, just ordered a copy of your book from Amazon, will receive Sept 03, can't wait!!!

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  20. We've never met, but I think you're following me. You've been appearing everywhere on my interwebs. I read this post last night and changed our dinner menu for tonight so we could make this delicious-sounding recipe. Then, I went to acupuncture this morning and there was your book on display! There's never been a book on display there ever before in the 10 years I've been going to that office. That's a lot of serendipity. So obviously we HAD to make this tonight and it rocked our world. Absolutely DEEElicious. Thank you!!

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    1. Rachel, small world indeed! Yes, Meg McDowell is my acupuncturist and dear friend (she was actually a recipe tester for the book too) so that's why you found my book in her office. I'm glad it was there waiting for you and that you enjoyed these eggs - aren't they delish!
      Have a great weekend!
      E

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  21. Alice elliotAugust 30, 2014

    Congratulations! I love the book already. I have a jar of pickled red onions in my fridge already, and have made the baked eggs and tomatoes, first!!

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    1. Alice, thanks so much for leaving me a note to let me know you're enjoying the book!
      My family is addicted to those pickled onions;) We almost always have a jar in the fridge.
      Warmly,
      E

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  22. This is totally beautiful. I made this (for one) last week :) Great minds!

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    1. I make this dish just for me sometimes too. So good! xo E

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  23. This recipe was first one on my myst-make-list and now I'm even more sure:) Again: it was an honor to write about your gorgeous book, Erin! You can be so incredibly proud (I know I am!) xoxo

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    1. Denise, thank you so much! I'm grateful to you for sharing my book with your readers. xoxo E

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  24. what a lovely idea - we harvested a lot of tomatoes this summer, and i'm always thankful for new ideas for what to do with them ;)

    thanks a lot for sharing!

    have a nice week!
    salma

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    1. Salma, I hear you... it's always good to find new ways to use up a ton of homegrown tomatoes! I think you'll love these baked eggs... they are so easy and delish!
      xoxo
      E

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  25. there always seems to be something so special about eating juicy hot sliced tomatoes - a world apart from tomato sauce, and i much prefer them this way. i've never baked them though, i'll have to try that.

    high school !!!! how is he liking it?

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    1. Hey you! I think you'd totally dig tomatoes cooked this way... and that egg yolk... yum!

      Yep, my boy is in high school. Crazy! He actually seems really good and happy - it was a great first week. I guess he was ready:) I'm breathing a huge sigh of relief.

      As always, I'm loving your instagram feed. So fun to see your forest life, Emma!
      xoxo
      E

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  26. I shall definitely try a recipe and try to post tit; I'll let you know when :)

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    1. Oh, and congratulations to you and Otis on high school!

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    2. Thanks Joyti! So sorry to have missed you at The Edible Schoolyard on Sunday! I hope our paths cross soon. Let's at least try to have a coffee sometime. I'd love to meet you!
      xoxo
      E

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  27. This recipe looks wonderful & I must get my hands on your book! Congrats!

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  28. Your photo's are beautiful! Congrats on the book... from the pictures you've posted it looks lovely!

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  29. I won your cookbook in a giveaway from http://deliciousshots.blogspot.com/, and it looks so good! I just received it today and can't wait to try some of the recipes. I will make sure to come back here and let you know when I do!

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    1. Oh great! I hope you enjoy! Do let me know what you make. I'd love to hear!
      xo

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  30. This looks delicious Erin! I am really happy your book has been so well received and you have such incredible support. You are a huge inspiration to many of us and it's been really fun to follow your journey. I'll be sharing one of your recipes soon and one of my clients made your fish tacos last week - they were a huge hit! xoashley

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    1. Hey there lovely! Always nice to hear from you.
      It has been quite a ride already over there, but all good. I'm totally grateful for the amazing support from our community.... such a wonderful group of talented people. You included!
      I hope all of your redesign work is going well. Can't wait to see.
      xxoo
      E

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  31. Hi Erin!
    I saw your recipe in Mylittleexpatkitchen and i made it!!! It's very delicious!!
    I also won the giveaway and yesterday i received your book!!!
    I am anxious to try more recipes!!

    Pepi

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    1. Wonderful Pepi! Thanks so much for reaching out to say hello. I hope you enjoy the book!
      xo
      E

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So good to hear from you... I appreciate each and every note you leave for me!

Thanks,
E