You’ll never poach eggs in plain old water again.
Ingreadient
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp. ground cumin
- kosher salt
- pepper
- 1 lb. cherry and Campari tomatoes, halved if large
- 8 large eggs
- 1/4 c. fresh basil, finely chopped
- toasted baguette, for serving
Direction
- Heat oven to 400°F. Heat oil in large oven-safe skillet on medium. Sauté onion until golden brown and tender, 8 min. Stir in garlic, cumin, and 1/2 tsp. each salt and pepper and cook 1 min. Stir in tomatoes, transfer to oven, and roast 10 min.
- Stir vegetables, then make 8 small wells in vegetable mixture and carefully crack 1 egg into each. Return to oven and bake eggs to desired doneness, 7 to 8 min. for slightly runny yolks. Sprinkle with basil and serve with toast.
