Mediterranean Eggs

  • 1 medium loaf artisan bread, cut into coarse cubes (about 5 c. cubed bread)
  • 4 T. extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tsp. seasoned salt (choose your favorite variety)
  • 20 oz. cherry tomatoes (I used sungold tomatoes, but any sweet small tomato will work)
  • 4 large eggs
  • 4 oz. crumbled chèvre

Preheat the oven to 450° F. In a large bowl, toss the bread chunks with the olive oil, garlic, and seasoned salt. Grease a 9x13-inch baking pan and spread the bread in an even layer in the pan. Set aside.

Cut the cherry tomatoes in half and spread them evenly on a baking sheet lined with parchment paper.

Place both the pan of coarse bread cubes and the baking sheet of tomatoes in the oven. Bake the bread for 10 minutes and the tomatoes for 15 minutes.

Once both the tomatoes and bread have baked, pour the tomatoes over the bread and gently stir together. Using a large spoon, make four shallow indentations in the mixture. Crack one egg into each indentation. Season with salt and pepper, if desired. Return the baking dish to the oven for another 10 minutes or until eggs are just set.

Let the pan cool for about 5 minutes, then sprinkle generously with crumbled chèvre and serve.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes
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