Baked Eggs & Tomatoes & Whaaat? ♥

Yes, those are little fishy anchovy guys draped amid the tomatoes and eggs. I love their salty contribution but for anyone who's anchovy skittish, the eggs and tomatoes are entirely gorgeous, all on their own.

This is an easy breakfast recipe, one to make spur of the moment some lazy weekend while the tomatoes are still luscious. I used thick slices of fresh San Marzano tomatoes: beautiful.

No tomatoes? Then how about Baked Eggs in Cream with Spinach?

Not excited about eggs? Then how about more recipes for perfect summer tomatoes?

REVISITING a COOKBOOK Some years back, my long-time friend Lisa (and soon-to-be Portland food blogger!) recommended Janet Mandel's My Kitchen in Spain and its '225 Authentic Regional Recipes'. I made a thing or two but felt uninspired. Then I remade Summer Vegetable Stew (because so many of you were clicking on it, thank you for the reminder!) and it was soooo delicious. I rifled back through the cookbook and found myself wanting to make every single recipe! So don't be surprised to find more as time passes ...

KITCHEN NOTES The inspiring recipe specified adding the eggs to the partly-heated tomatoes and baking for another 4 minutes. Even after 14 minutes, the whole egg was barely cooked but would make raw-egg people (hello, 80K!) squeamish. A second egg, whose yolk broke and dispersed throughout the tomatoes, was perfectly cooked -- in fact, while the dish wouldn't be as pretty, next time I might whisk an egg or two (or my favorite for omelettes, an egg plus two extra whites) and pour over the tomatoes.

NUTRITION NOTES With only 5 net carbs, this is a great addition to the breakfast options in the brand-new low-carb vegetable recipes.

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A YEAR AGO THIS WEEK in KITCHEN PARADE Two recipes for fall's abundant bell peppers, a pair of grilled pepper salads

TWO YEARS AGO Early Autumn Leaves in Soup and one of my least-intuitive Weight Watchers tips

BAKED EGGS & TOMATOES

Hands-on time: 15 minutes
Time to table: 20 - 40 minutes
Serves 1 but easily multiplied

Fresh tomatoes
Parsley, chopped
Dried oregano
1 garlic clove, minced
Salt & pepper to taste
1 teaspoon olive oil (plenty ...)

1 - 2 eggs
1 - 2 anchovy filets, optional

Preheat oven to 375F. Slice tomatoes about 1/3 inch thick and layer in an oven-safe dish, overlapping a bit. Sprinkle with parsley, oregano, garlic and salt and pepper. Drizzle with olive oil. (Wipe the sides of the dish with a damp paper towel if you care about aesthetics.) Bake for about 10 minutes plus whatever time is left to preheat. Carefully slip an egg onto the tomatoes, then place an anchovy or two alongside. Bake for another 4 - 20 minutes, or until whites are cooked and yolk fully heated through. (This will still qualify as 'raw' or 'uncooked' egg for anyone who worries about salmonella.)

NUTRITION ESTIMATE Per Serving (with 1 egg, 1 anchovy): 164 Cal (60% from Fat, 23% from Protein, 17% from Carb); 10 g Protein; 11 g Tot Fat; 3 g Sat Fat; 6 g Mono Fat; 7 g Carb; 2 g Fiber; NetCarb5; 1 g Sugar; 60 mg Calcium; 2 mg Iron; 241 mg Sodium; 249 mg Cholesterol; Weight Watchers 3 points

CREDIT WHERE CREDIT'S DUE Adapted from My Kitchen in Spain

SHORTHAND RECIPE
BAKED EGGS & TOMATOES Slice tomatoes into oven-safe dish, top w parsley, dried oregano, S&P, 1t EVOO. Bake 375F 10min. Top w egg (or mixed egg/whites) & anchovy, bake another x min. WW=3

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How to eat more vegetables? A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and the award-winning source of free vegetable recipes with quick and easy favorite vegetable recipes, the Alphabet of Vegetables, Weight Watchers low-point recipes, the just-relaunched low-carb vegetable recipes and microwave vegetable recipes.