Baked Summer Tomatoes

Submitted by:
Summer surrounded me—the copious stash of basil, the fresh tomato waiting on my counter at home. I could think of no better way to celebrate my earnings than to taste them. With this, I present to you, summer, in a dish.

Preparation time: 20 min
Cooking time: 25 min

Difficulty: Easy - for beginners
Serves: 2

Dietary guidance: v n 

Tags: main ·


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


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.


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