Baked Eggs with Romano Beans, Parmesan and Roasted Tomatoes

I had a very strange experience lately. I can’t even describe all stages of emotions I went through. To make a long story short – I left my iPad in a train in the afternoon, realised it in the evening and found it the next day in the lost & found office on a station. This kind of things hardly ever happen, and my feelings went from being devastated and ashamed, through a big hope, finishing on a great happiness and big love. Amsterdam’s railway rocks! 

As I’m still exited about the reconnection, I could hardly concentrate on posting a breakfast. But here it is, hope you’ll like it as much as I did.

You will need:

• 1 pint cherry tomatoes
• 2 large eggs
• ½ onion, chopped
• 2 small garlic, minced
• 1 cup chopped romano beans
• ½ tbsp fresh thyme, chopped
• ½ cup finely shredded parmesan
• olive oil/butter
• salt and pepper
• 2 ramekins (small ones)
• fresh thyme and balsamic vinegar for garnish

Preheat oven to 175C. Start your preparation with baking the tomatoes. To do it plate it on a foil and transport to the oven for around 20 minutes. Look at it from time to time, as you don’t want it to be too soft. 

Meanwhile sauté chopped onion on a frying pan with a bit of olive oil, add beans and fry under cover until it gets soft. Add thyme, garlic and cook for 1 more minute. Pour the mixture into a bowl, mix in the parmesan and allow it to cool.

Crack the eggs separating the yolk and whites. Mix the whites with cooled bean mixture.

In two ramekins put a bit of butter and place in oven for about 2 minutes. The next step will be to fill them with the bean mix. In the end very carfully place egg yolks in the middle and add as many tomatoes as you like (2-3 for me), sprinkle everything with salt and pepper. Bake for 10-15 minutes or until the eggs are cooked to your liking.

Garnish with thyme or fresh basil and serve drizzled with some aged balsamic vinegar. 

Enjoy, Marta

Inspiration: Roost Blog