What is my favorite season?
Tomato season. One of my favorite foods, good juicy tomatoes come into their prime late summer, and are actually particularly yummy in the mid-Atlantic region. I have been known to fill our entire kitchen with a variety of tomatoes, which follows with a tomato themed meal three times a day. Sometimes all this tomato growing and purchasing causes a surplus, and some are bound to start to wrinkle.
This morning, I noticed my cherry tomatoes, from a North Carolinian vegetable stand, were starting to slowly wrinkle. I sliced them up, sprinkled my favorite herb mixture on top and topped with feta and eggs. Yum Yum.
Roasted Tomatoes, Eggs, and Feta
- 1 cup of tomatoes of any variety (try to mix them up in texture and color for a particularly yummy blend)
- 1 tb herbs de provence
- 1 tb olive oil
- 1/3 cup of crumbled feta (I used Organic Creamery’s Feta, because it is extra creamy)
- Generous sprinkling of salt and pepper
- Juice from 1/2 a lemon
- 2 fried eggs
- Preheat the oven at 450.
- Slice your grape/cherry tomatoes and cut the larger tomatoes into at least quarters, place them in a small baking dish.
- Sprinkle with the herbs de provence, salt, and olive oil on top of the tomatoes, then mix with your hands.
- Place in the oven for 10 minutes, then sprinkle the feta on top, then put it back in the oven. .
- Meanwhile, fry two eggs.
- When the eggs are done, take out the tomato mixture, and slide the eggs on top. Sprinkle with pepper.