Baked Eggs and Tomatoes -- Huevos al Horno con Tomates -

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Baked Eggs and Tomatoes -- Huevos al Horno con Tomates

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By Janet Mendel

Posted December 30th, 2007

This article is reprinted with permission from My Kitchen in Spain, by Janet Mendel, (2005, Frances Lincoln Publishers)

Servings:	6
Author Notes:	This makes a delicious brunch dish. Serve it with plenty of crusty bread.
Ingredients:	1 1/2 pounds ripe tomatoes (3 medium) 1/4 cup chopped flat leaf or Italian parsley 1/2 teaspoon dried oregano, crumbled 2 garlic cloves, chopped 1/2 teaspoon salt freshly ground black pepper 3 tablespoons olive oil 6 eggs 6 anchovy filets, drained
Instructions:	Preheat the oven to 375F. Slice the tomatoes 1/2 inch thick. Place them in an overlapping layer in a 9 by 3 inch baking pan. Scatter the parsley, oregano, garlic, salt, and pepper over the tomatoes. Drizzle with the oil. Bake the tomatoes for 10 minutes and remove the pan from the oven. Break the eggs onto the tomatoes. Place the anchovy filets between the eggs. Return the pan to the oven until the egg whites are set, but the yolks are still liquid, 4 minutes. To serve, use a spatula to loosen the sides and cut into squares.