anita lo of anisa

Baked eggs with oven-dried tomatoes and wild onions

Serves 4 as a simple appetizer or brunch dish


2 large ripe tomatoes, cored, and halved horizontally, about 10 -12 oz. each (substitute 1 ΒΌ # of ripe tomatoes)
2 Tbsp. extra virgin olive oil
4 sprigs thyme
Bulbs of 1 bunch wild onions, cleaned (about 2 tablespoons, loose)
salt and pepperM
1 tablespoon olive oil
4 eggs
Salt and pepper
4 pinches of wild onions, green tops only, cut into 1-inch lengths


Preheat an oven to its lowest temperature setting (if you have a convection option, use it, as it will make this process faster). Coat the surface of a small baking sheet or shallow pan with 1 tablespoon of the olive oil. Add tomatoes and onion bulbs and toss with the remaining olive oil and salt and pepper to taste.

Place each tomato, cut side down, with a sprig of thyme underneath on the baking sheet and place in the preheated oven and bake for 1 hour. The tomatoes should be slightly shriveled.

Pinch off the skins from each of the 4 halves and replace in the oven. Cook until onion bulbs are lightly caramelized, and the tomatoes have shrunken by at least half. This can take several hours, but can be done in advance.

Raise the heat in the oven to 350. Coat the inside of 4 four-ounce ramekins with the olive oil and place the baked tomatoes (discard the thyme sprigs) inside. Crack an egg over the top of each, season with salt and pepper and place completed ramekins on a baking sheet. Place in the oven and bake until the whites are just set.

Garnish with the sticks of wild onion and serve immediately.