5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils

We’ve been brunching more than usual this summer, taking advantage of our own farm fresh eggs, garden herbs and produce.

I prefer more of a savoury start to the day and find that a breakfast featuring vegetables and eggs – with coffee of course – takes me a lot further in the morning than a sweet carb-y meal.

This extra fuel is essential for keeping up with three kids all summer long; kids who don’t believe in sleeping in and are functioning at one hundred percent by seven-thirty in the morning. Oh, big breakfasts are entirely necessary.

5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils || Simple Bites

This year I’ve been adding pulses to my breakfast for additional fuel as I attempt to keep pace with the little ones – and in the meantime I fulfill my Pulse Pledge commitment to eat more lentils, chickpeas, beans and peas in 2016.

It’s easier than you think to incorporate pulses into the first meal of the day. I frequently enjoy refried beans on an egg-topped tortilla, smashed chickpeas on my avocado toast and lentils in my vegetable frittata. You get the idea!

5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils || Simple Bites

We’re well into August, so by now I’m sure you know that 2016 is the International Year of the Pulse, right? Good. Maybe a bunch of you have taken the Pulse Pledge, as I have, and are committed to eating pulses at least once a week? Great!

If not, it’s never too late to take the Pulse Pledge yourself. Head over to the official website and sign up.  While you are there, check out the amazing selection of recipes we’ve been developing for your inspiration. Now onto today’s recipe.

5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils || Simple Bites

I wanted to create a dish that was uncomplicated but still visually appealing. How many vegetable and egg scrambles have I thrown together this summer? Plenty, but I wouldn’t necessarily serve them up for a weekend brunch with friends.

These 5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils are super simple to prepare and make a beautiful presentation.  Each ingredient shines on its own, which is what you want in a recipe when produce like tomatoes and corn are at their peak.

5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils || Simple Bites

The addition of lentils adds texture to the dish, filling it out to become a substantial enough for brunch or lunch. A little seasoning and fresh herbs lightly enhance the fresh ingredients and the roasting time really brings the flavours together.

I like to serve these baked eggs in individual bowls with hot buttered toast for dipping. The egg yolk should still be soft enough for the toast. Oh and for an extra special treat, finish the eggs with a drizzle of your finest olive oil or a dollop of crème fraiche.

5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils || Simple Bites

Not a corn fan? The recipe is also delicious with diced zucchini in place of the corn. It’s reminiscent of a classic ratatouille. Just don’t leave out the lentils – or else everything tends to taste mushy.

I’m sure you have tomatoes ripening on the counter and a jar or can of lentils in the pantry, so add this to your weekend brunch menu. We’ve been making this once a week and will continue into the fall as long as our tomato supply lasts.

5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils || Simple Bites

5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils
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Recipe type: Brunch
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Serves/Yield: Serves 4
A simple dish with a beautiful presentation that is substantial enough for brunch or lunch. Each ingredient shines on its own, enhanced only by a little seasoning and fresh herbs.
Ingredients
  • 4 medium tomatoes, plus a handful of cherry
  • 1 teaspoon fresh thyme leaves
  • 1 cob of corn
  • ½ cup cooked French lentils
  • 4 medium eggs
Instructions
  1. Preheat the oven to 425F.
  2. Slice the tops off of the tomatoes. Use a melon baller or small spoon to scoop the seeds and pulp into a medium bowl. Be careful not to break through the outer flesh and skin of the tomato. You should finish with four tomato ‘cups’.
  3. Use a sharp pairing knife to cut the corn off the cob. Add it to the bowl of tomato flesh along with the lentils. Season generously with salt and pepper. Sprinkle in 1/3 teaspoon fresh thyme leaves and mix to combine.
  4. Lightly oil a 2-quart baking dish. Scrape the tomato, corn and lentils into the bottom of the dish. Slice a few cherry tomatoes in half and add them to the dish. Place the tomato cups on top. Season the tomato cups with salt and pepper and sprinkle a little thyme into them.
  5. Place baking dish on the center rack of the oven and roast for 15 minutes. Remove from oven. Using a pair of tongs, carefully turn over each tomato and drain the juices out onto the lentils. Set tomato, cut side up, back on the lentils.
  6. Crack an egg into each tomato cup. Return the pan to the oven and bake for an additional 10 – 12 minutes. Ovens will vary. Begin checking the egg around 8 minutes. The white should be set and the yolk soft.
  7. Remove the pan from the oven and cool for a few minutes. Season again and sprinkle the last of the fresh thyme on the top.
  8. Serve hot. If desired, finish the eggs with a drizzle of your finest olive oil or a dollop of crème fraiche and toasted brown bread.

5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils || Simple Bites

This post is sponsored by North American Pulses. All opinions are my own, and I am of the opinion that we families should all be eating more pulses because they’re so nutritious (and as a big bonus, they’re super-duper good for the environment, too).

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. Those eggs in their tomato cups look adorable! And pulses for breakfast is such a good idea.

  2. I loved your first book! And these baked eggs in tomatoes are fantastic. Your pictures are gorgeous ! I am for sweets in the morning, but I wouldn’t say no to these 😉 . We eat pulses at least once a week, big fans, over here.

  3. I don’t think I’ve ever eaten pulses for breakfast! I’m a big fan of British-style fry-ups, but it would be good to try some healthier savoury breakfast options! Thanks for the inspiration 🙂

  4. I’m also on Team Savoury when it comes to brunch, so this sounds like the perfect way to start off the day. I don’t know what I like more… the way it shows off ripe summer corn and tomatoes, or the fact that it’s full of healthy protein to stave off the 11am hunger pangs. Will have to try this before corn season is over!

  5. Dr.Dorothy Adamiak says:

    I like it hassle-free. I like it colorful. I like it satisfying. And I Love EGGS!. Eggs and tomatoes go well together, their colors too. I will take the eggs in “baskets”, but skip the lentils and corn (not much into carbs). Thanks for the idea. Will let you know how it goes. I think I will love it. DrD

  6. Okay, I’ve found my next recipe to make. I am an egg fiend, love tomatoes, and have a soft spot for corn and lentil bakes. So this is perfect! On my list for the long weekend brunch lineup. 😉

  7. I love cooking/eating stuffed tomatoes – what a great idea to add the extras for even more flavour and nutrition!

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