Scalloped Tomatoes with Poached Eggs

Brunch, Eggs, Tomatoes


5 T good EVOO

4 cups chewy rustic bread cut in 1/2" cubes

18 roma tomatoes cut in 1/2" dice

1 T minced garlic

2 T sugar

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

1/2 cup fresh basil chiffonade or 2 T dried basil

1 cup freshly grated Parmesan cheese


Preheat the oven to 350°F. Heat 3 T olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.
Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil.

Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Drizzle with the remaining 2 Tbsp EVOO. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm topped with poached eggs.

Refrigerate overnight before baking, if desired.