Baked Eggs with Tomato and Basil
Ingredients
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1 cup cherry tomatoes
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2 teaspoons extra-virgin olive oil
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4 leaves basil
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1 teaspoon salt
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¼ teaspoon black pepper
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4 large eggs
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4 teaspoons grated Parmesan
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Cut the tomatoes
Cut the tomatoes in half.
1 cup cherry tomatoes
chopping board
knife
Grease the ramekins
Divide the oil equally between the ramekins. Swirl the ramekins to coat the bottoms and sides with oil.
2 teaspoons extra-virgin olive oil
measuring spoons
4 small ramekins
Add the tomatoes
Divide the tomatoes between the ramekins.
Add the basil
Use your fingers to tear one basil leaf over each ramekin. Add the torn basil to the tomatoes.
4 leaves basil
Add salt and pepper
Sprinkle salt and pepper over the tomatoes.
1 teaspoon salt
¼ teaspoon black pepper
Add the eggs
Carefully crack an egg and add it to a ramekin, keeping the yolk intact. Repeat until each ramekin is filled with an egg.
4 large eggs
Place the ramekins on the June Pan
Place the filled ramekins on the June Pan.
June Pan
Bake the eggs
Place the eggs on the middle shelf of the June Oven and bake until the whites are set but the yolks are still runny, about 10 minutes. June will notify you when the food is ready. If desired, follow directions on your June Oven to continue cooking.
Garnish and serve
Remove the eggs from the June Oven. Sprinkle the eggs with the Parmesan, if using, and serve immediately.
4 teaspoons grated Parmesan