Breakfast for dinner is made even easier when your oven does the work. Tomatoes become jammy and sweet when roasted, enhanced further with a touch of balsamic vinegar, all pairing well with the brightness of fresh Swiss chard. This flavour-loaded bed becomes a veggie-packed base for everyday eggs. To round out the meal, serve overtop soft polenta or warm brown rice.
A moderately slow roast keeps tomatoes juicy on the outside, while allowing their skins to blister, turning them into tomato jam when mashed.
Tomatoes and chard can be made up to 3 days in advance. Follow instructions for adding eggs on top when you’re ready to serve.
Preheat oven to 400 F (200 C).
To large cast iron skillet or 9 x 13 in (23 x 33 cm) glass baking pan, add cherry tomatoes, red onion, oil, vinegar, smoked paprika, and salt. Roast for 25 to 30 minutes, until tomatoes burst and onions are soft.
Remove from oven, mash tomatoes gently (be careful of hot splatters), and stir in chard. Add back to oven and roast until chard is wilted, about 3 to 5 minutes. Remove from oven and crack eggs evenly over top. Roast until eggs are cooked to desired doneness, about 10 to 12 minutes for slightly runny yolks. Serve warm.
This recipe is part of the Why Not Roast? collection.
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