5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils
A simple dish with a beautiful presentation that is substantial enough for brunch or lunch. Each ingredient shines on its own, enhanced only by a little seasoning and fresh herbs.
Course Breakfast & Brunch
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
4medium tomatoesplus a handful of cherry
1teaspoonfresh thyme leaves
1cob of corn
1/2cupcooked French lentils
Preheat the oven to 425F.
Slice the tops off of the tomatoes. Use a melon baller or small spoon to scoop the seeds and pulp into a medium bowl. Be careful not to break through the outer flesh and skin of the tomato. You should finish with four tomato ‘cups’.
Use a sharp pairing knife to cut the corn off the cob. Add it to the bowl of tomato flesh along with the lentils. Season generously with salt and pepper. Sprinkle in 1/3 teaspoon fresh thyme leaves and mix to combine.
Lightly oil a 2-quart baking dish. Scrape the tomato, corn and lentils into the bottom of the dish. Slice a few cherry tomatoes in half and add them to the dish. Place the tomato cups on top. Season the tomato cups with salt and pepper and sprinkle a little thyme into them.
Place baking dish on the center rack of the oven and roast for 15 minutes. Remove from oven. Using a pair of tongs, carefully turn over each tomato and drain the juices out onto the lentils. Set tomato, cut side up, back on the lentils.
Crack an egg into each tomato cup. Return the pan to the oven and bake for an additional 10 – 12 minutes. Ovens will vary. Begin checking the egg around 8 minutes. The white should be set and the yolk soft.
Remove the pan from the oven and cool for a few minutes. Season again and sprinkle the last of the fresh thyme on the top.
Serve hot. If desired, finish the eggs with a drizzle of your finest olive oil or a dollop of crème fraiche and toasted brown bread.