Saturday, August 16, 2014

Baked eggs on top of roasted cherry tomatoes + Yummy Supper cookbook giveaway

For as long as I can remember, I disliked eggs, but then something inexplicable happened and my taste changed. I found myself craving eggs, enjoying their flavor and the infinite combinations with other ingredients that can yield delicious dishes. I’d finally discovered their versatility.




For the past couple of years, I have become an egg enthusiast and S, an eternal egg fiend, is finally getting his fill of fried, poached and soft-boiled eggs.


I hadn’t ventured the world of baked eggs though. Not until Erin Scott introduced me to her recipe of baked eggs with cherry tomatoes found in her amazing upcoming book “Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore”. Was I in for a treat!




Erin is an American from Berkeley in California and she’s one of the food bloggers I admire the most. Her beautiful recipes, her keen eye for food styling and her incredible ability to take the most amazing photographs of her dishes is enviable. She is honest and straightforward in her cooking and writing and her book reflects just that. Elegant dishes prepared in an unfussy manner; inviting recipes meant to be cooked in a relaxed way and shared with family and friends; food that is impressive and luscious yet not intimidating for the home cook. Her recipes are also gluten-free, but you will not find in the book any weird ingredients that are hard to source. Congratulations, dear Erin. Your book is awesome!




Eggs and tomatoes is a marriage made in heaven, especially during tomato season when they are sweeter and juicier than ever. Here, first the cherry tomatoes are roasted briefly in the oven until they start releasing their sweet juices and then they get a good sprinkling of grated parmesan, pepper and parsley. The eggs are cracked carefully on top and then in the oven they go for a few minutes until they set. A final sprinkling of parsley and a drizzle of olive oil and they are served, preferably with some good crusty bread to dunk into the glorious juices, or as Erin suggests, with some big buttery croutons or polenta fries (both recipes found in her book).


I served this for brunch but it would also make a lovely, light supper, or if you are a big breakfast person (sadly I’m not), it would be a delicious way to start your day.




Giveaway: I was honored to receive a copy of Erin’s book and I am happy to give away a copy for one of you!
What you need to do to enter, is leave a comment on this post, telling me what type of recipes you would like to see featured more on my blog. Would you like to see for example more Greek recipes? More desserts? How about meat-based or vegetarian recipes? Easy or more intricate recipes? Feel free to share.

The giveaway ends on August 26th, 11:59 pm CET (Central European Time). I will select a winner at random and will announce the name on this post the next day (August 27th).
One comment per person on either of my blogs (English or Greek), no anonymous comments please, and do write your email address in the comment so I can contact you if you win.
Also, the giveaway is open to Europe and US residents only.

Good luck!!


The giveaway has ended. I will announce the winner on August 27th!


The winner is 'Αντρη from my Greek blog. Congratulations!!









Baked eggs on top of roasted cherry tomatoes
Slightly adapted from Erin Scott’s Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore

I normally would cook the eggs runny but my guests preferred them on the hard side. Cook them to your liking but runny are best.

Erin uses basil instead of parsley but you should know my feelings towards basil by now; it's my least favorite herb. Also, I added more cherry tomatoes (Erin adds 3 cups), and more olive oil (Erin adds 2 Tbsp) because I’m Greek and I need to add more olive oil.


Yield: 2-4 servings

Ingredients
4 full cups (about 650 g) fresh, sweet cherry tomatoes, cut in half
¼-½ cup grated parmesan
Fleur de Sel (or other flaky sea salt)
Freshly ground white pepper
A handful of fresh parsley leaves, chopped
3-4 Tbsp olive oil, plus extra for serving
4 large eggs, at room temperature

Special equipment: rasp grater, small baking dish (mine was about 25x20 cm)


Preparation
Preheat oven to 200 degrees Celsius.

Add the halved cherry tomatoes to the baking dish and place on the middle rack of your preheated oven. Roast for 20-25 minutes or until the tomatoes start releasing their juices and have wrinkled. Take the baking dish out of the oven. (At this point, Erin suggests pouring out some of the excess tomato juices if you wish but I didn’t and it was a good thing as we were left with lots of sweet juices to dunk our bread in).


Sprinkle the tomatoes with the grated parmesan, a couple pinches of Fleur de Sel, some ground white pepper and ¾ of the parsley leaves. Drizzle with the olive oil and crack the eggs carefully on top, spacing them apart. If you are unsure of your egg-cracking skills and worried that you might break them, crack them open first into a ramekin and then carefully slide them on top of the tomatoes.

Return the dish to the oven and bake for 8-10 minutes depending on how you like to eat your eggs.

Take the dish out of the oven, sprinkle with some salt, pepper and the rest of the parsley, drizzle with a dash of olive oil, just enough to make the eggs glisten, and serve immediately with lots of good bread.

Enjoy!




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25 comments:

  1. Magda, I'm so so touched by your post. It made my day! Your photos are stunning as always and I am so happy to hear that the dish worked out for you and your friends. We actually ate the baked eggs with cherry tomatoes last night for dinner at our house too!
    I'm grateful for your friendship and am ever inspired by your beautiful and delicious work!
    xoxoxo
    E

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  2. Wow - this is a stunning dish and so simple. Like you I didn't like eggs for most of my life and in the last 3-4 years I find myself loving them more and more - healthy, easy to prepare and versatile. I never thought to crack an egg over roasting veggies (I do like an egg cracked over my pizza!) - such a simple idea but I never thought about it! I will definitely be trying this - I have all the ingredients including the same casserole dish :)

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  3. Gorgeous post Magda. Like you, I am a recent convert to eggs too!! My father in law's kagiana converted me!! More Greek inspired posts for me please Magda!! Xx

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  4. Alexis PapaioannouAugust 17, 2014 at 9:41 AM

    Hi Magda,
    I'd like to see more Greek recipes that explore the differences between cooking styles in the different parts of Greece and her islands. I absolutely love your blog btw, you always have such amazing pictures.
    Regards
    Alexis

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  5. Oh, Magda. This looks awesome. You've already got tons of great stuff listed, but personally I'm a huge fan of quick and dirty street food (I'm thinking souvlaki, gyros, koulouria). There's something about the accessibility of culture (and people) that makes quick food like that give me the warm fuzzies. Glad you came around to eggs - this reminds me of beloved Shukshaka that often sees our tiny keuken. Cheers, lady!

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  6. Hello, I'm french and I am fond of Greece. So it was terrific when I discovered your blog where I find all my favourite recipes full of sunny flavours. I would be delighted to find more greek recipes on your blog for example tzatziki, strapasada and revithada... or many other recipes I probably don't know. Thank you for your beautiful blog which brings a bit of Greece at home.
    And Erin Scott's book seems very attractive so I try my chance.
    My name is Emma and my e-mail : alouette1972@yahoo.fr

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  7. Hello Magda I'm a greek from New York. I grew up eating greek food. Your blog is amazing your pictures are always stunning. I would love to see you make more greek food.

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  8. Magda, your recipes and photos are deliciously amazing, your blog is one of the best around! I would love to see more easy, fresh and quick recipes such as these heavenly eggs. Lots of love from Greece, keep up the sunny blog from gloomy "xenitia"!

    Fourketta@gmail.comMagda, your recipes and photos are deliciously amazing, your blog is one of the best around! I would love to see more easy, fresh and quick recipes such as these heavenly eggs. Lots of love from Greece, keep up the sunny blog from the sometimes gloomy "xenitia"!

    Fourketta@gmail.com

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  9. Hi! I have been following your blog for a while now and really enjoy all your recipes. What I like most is the Greek touch and what I would like to see more of are recipe ideas for incorporating up-and-coming, unique ingredients like quinoa or tachini into our everyday diet.

    lyd.karakonstandis88@hotmail.com

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  10. Hi Magda, I would love to see more Dutch recipes with your Greek twist on things. Could be what the culinary universe needs! Love your blog.

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  11. These eggs look PERFECTLY cooked... And I say that as someone who has always been egg obsessed!!

    Sues

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  12. Hello Magda.
    I find your recipes and photos inspiring since they are simple enough to make but still give a beautiful note to everyday cooking. I' d like to see more Greek/Mediterranean recipes with a creative twist. Keep up the delicious work!

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  13. I would also love to see more Dutch recipes. You make all your recipes look so easy and clean, I would really love some enlightenment on Dutch cuisine, which doesn't always have the best reputation!
    ivanaDOTjuragaATgmailDOTcom

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  14. Awesome recipe! Something like a more fresh kagianas! For that I would also add a bit of crumbled feta I think! For once again excellent work Magda!

    stefanosker@hotmail.co.uk

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  15. They look delicious! I'd agree with Stefanos on the feta thing, and I'd also go as far as stirring some cubes of chorizo into the raw tomatoes to add a bit of a kick and take the dish onto another level! maria@mariasblog.me

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  16. I love eggs and tomatoes in any form of cooking, so I'll definitely give it a go at this recipe. Plus, I'm like you: suddenly, I went from kind of hating eggs to being completely in love about them and nowadays they are one of my favorite foods :)

    Well, as you already know, I'm a huge fan of your blog. I would love to continue seeing greek recipes, savory or sweet. I'm especially fond of vegetarian recipes, even though I do love my bit of fish or meat, and on the sweet side I'm going through a phase of becoming nearly sugar-free, apart from the natural sweeteners like honey and fruit (fresh or dried). I'm also replacing all refined items by their whole counterparts. Since I'm always in love with mediterranean food, which I consider to be the best, I think this is the way to go :)

    My email, for the cookbook giveaway is: joanacorreia9@hotmail.com

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  17. Oh my, this is gorgeous - the photos are so alive! I am so happy that you now like eggs, as I think they are one of the perfect foods out there! And I think you know this already, but I love when you post on Greek cuisine, and can never get enough of it! I especially love the savory recipes.

    xox, David

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  18. And, of course, I forgot to give you my email address (which you already have): cocoaandlavender@gmail.com

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  19. I would love to see a lot of vegetarian recipes. And also fall recipes, I mean some kind of food that fits for rainy days :)
    mmyheartishere@gmail.com

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  20. I made something similar the other day but topped it with feta rather than parmesan - delicious! I love the mix of recipes on your blog by my particular favourites are the Greek ones and the recipe for tomato jam which I made for the 5th time last night.

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  21. I like vegetarian recipes, and I especially like ethnic recipes. I enjoy Mexican, Greek, Thai and many others.
    Digicats {at} Sbcglobal {dot} Net

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  23. Hi Magda! Beautiful post and pictures and words as always. I love all of your recipes, I think you have a real talent for both baking and cooking. I love your Greek recipes - particularly the savoury Greek ones you post, I always feel they are so inviting and you make me want to cook along with you, if that makes sense. Love your blog and I'll be reading whatever you post next! I will be checking our your recommendation too - the recipe looks awesome and her book looks great. xxx Christina

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  24. I made this yesterday (Sunday) for one - it was excellent :)

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  25. Thank you all very much for participating in the giveaway. The book was won by 'Αντρη (Adri) from Cyprus who left a comment on my Greek page.
    Thank you also for all your comments and recommendations about foods and dishes you wish to see featured on my blog!

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