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Ingredients
- onion
- tomatoes
- arugula
- olive oil, crunchy or flakey salt, freshly ground pepper
- eggs
- Chevre such as cabecou or a buche
Method
- Peel then halve the onion lengthwise. Thinly slice crosswise and toss in a bowl with (garlic slices if you fancy) olive oil, salt and pepper. Transfer to ceramic or glass baking dish and spread in even/one layer. Set aside. Preheat oven to 375F.
- Rinse and dry tomatoes. Slice just enough off of the tops to reveal seeds. Scoop out the seeds and "ribs" reserve for another recipe if desired. Rub "cleaned" tomatoes inside and out with light coating of olive oil. Arrange in baking dish with onions; tomatoes can be close but don't over crowd.
- Lightly toss arugula with olive oil, salt and pepper. Stuff a few to a small-small bunch of leaves into prepped tomatoes and gently compact to create a "nest" for the eggs.
- Crack 1 egg into each tomato and sprinkle with salt.
- Slice chevre if it's a bouche (log) or quarter if using a disc such as cabecou and set atop egg. Season with fresh pepper and drizzle with olive pile. Bake until whites are wet-set and tomatoes start to kind of wrinkle. If using Mozzerella or Burrata, drizzle with Balsamic pre-serving.
