Unfortunately, I cannot personally take credit for this week's recipe, however I did make it yesterday as a brunch-ish dish and it was wonderful. The best thing about living in southern california is that there are tomatoes all year round! Enjoy the freshness of the basil paired with the protein in the eggs and this makes for a wholly complete treat. Props to Gojee as referenced earlier for tuning me into this delicious recipe; please enjoy!
Baked Summer Tomatoes
serves 2
serves 2
2 c cubed ciabatta bread (1/2" cubes)
1 c packed arugula
6 eggs, beaten together
salt and pepper, to taste
1 large tomato, sliced
small handful basil leaves, sliced thin
1 c crumbled feta cheese
2 T olive oil
3 medium shallots, sliced thin
1 c packed arugula
6 eggs, beaten together
salt and pepper, to taste
1 large tomato, sliced
small handful basil leaves, sliced thin
1 c crumbled feta cheese
2 T olive oil
3 medium shallots, sliced thin
Preheat oven to 400F. Separate bread cubes between two small (4”-6”) oven-proof dishes. Top each with 1/2 c arugula and half the beaten eggs. Season with a few pinches of salt and pepper. Top each dish with half the tomato slices, basil, and 1/2 c feta cheese. Transfer dishes to oven and cook 15-18 minutes, until eggs are set and cheese begins to brown.
While casserole is baking, make the fried shallots. Heat 2 T olive oil over medium heat. Add shallots, and cook 8-10 minutes, stirring occasionally, until golden brown and crispy.
Remove dishes from oven, and top with crispy shallots. Season to taste with salt, pepper and additional basil, if desired.
While casserole is baking, make the fried shallots. Heat 2 T olive oil over medium heat. Add shallots, and cook 8-10 minutes, stirring occasionally, until golden brown and crispy.
Remove dishes from oven, and top with crispy shallots. Season to taste with salt, pepper and additional basil, if desired.
