We’re all about meals that can be brought together quickly, deliver lots of flavor, and can be served morning, day or night. These skillet-baked eggs with “blistered” cherry tomatoes are such a dish. Personally, we like to enjoy them for Saturday lunch. (Click here to see the recipe.)
To prepare, sear the cherry tomatoes in a hot pan in extra virgin olive oil until the skins blister. Add sliced onion, followed by grated or chopped garlic and chopped fresh basil. Nestle the eggs individually in the tomatoes and sprinkle cheese on top – such as Jack, Comté, cheddar, Parmigiano-Reggiano, Italian fontina, Manchego, or aged Gruyère.
Cover the pan and cook over medium-low heat until the eggs are set, about five minutes. Use a spatula or spoon to scoop out servings of eggs and tomatoes.
“If you like, serve one egg for each person on a bed of steaming hot quinoa or bulgur, mashed potatoes, a thick slice of toasted whole-grain artisan bread or a mound of polenta,” award-winning food writer Marie Simmons says. The recipe appears in her excellent cookbook, Fresh and Fast Vegetarian (Houghton Mifflin Harcourt, 2011). (Click here to see the recipe.)
We typically use our Everyday Fresh oil to prepare the dish. And, for added flavor, we drizzle each serving with our robust Limited Reserve (when we have it on hand) or one of our specialty oils, like peppery Miller’s Blend.
Your friends at California Olive Ranch