Baked Eggs with Heirloom Tomatoes, Herbs & Feta

We can’t ignore the fact that summer is coming to an end, so I’m taking every opportunity to enjoy it before it’s gone. Cooking dinner while it’s still light out, eating meals outside, New Jersey tomatoes. I’m also stocking up – literally and figuratively – for the winter by eating those perfect summer tomatoes on anything and everything. These baked eggs feel like the season in a bowl (or ramekin), and take less than 20 minutes to make, start to finish. It’s my new favorite brunch-at-home recipe: an ode to summer in a bowl. ...read the rest of the story here

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