Skillet-Baked Eggs with Blistered Cherry Tomatoes
- 2 tablespoons California Olive Ranch extra virgin olive oil
- 2 pints cherry or grape tomatoes, stems removed
- ½ cup thin-slivered onion
- 1 garlic clove, grated
- 2 tablespoons finely chopped fresh basil, cilantro or dill
- ½ teaspoon coarse salt
- Freshly ground black pepper
- 4 large eggs
- ¾ cup shredded cheese (see chef’s note)
- Heat a large skillet until it is hot enough to sizzle and evaporate a drop of water. Add the oil and tilt the pan to coat. Add the tomatoes and cook over high heat, stirring, until blistered and softened, about 5 minutes. Add the onion and cook over medium heat, stirring, until the tomatoes are juicy, about 5 minutes. Add the garlic, basil, salt and a generous grinding of black pepper.
- Break an egg into a small cup. Make an indentation in the sizzling tomatoes with a spoon and slip the egg into the indentation. Repeat with the remaining 3 eggs. Sprinkle the cheese on top. Cover and cook over medium-low heat until the eggs are set, about 5 minutes. Use a spatula or wide spoon to scoop out servings of eggs and tomatoes.
Chef’s Note: Quick and easy, eggs nestled in a skillet of tomatoes that have been seared in a hot pan until their skins blister make an appealing main dish for lunch or supper. 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 Italian bread or a mound of polenta. You can use almost any cheese on top, such as dry Jack, Comté, cheddar, Parmigiano-Reggiano, Italian fontina, Manchego or aged Gruyère.