Christmas Eggs

• 3 medium sized tomatoes, quartered, then quarters halved
• 1 teaspoon fresh rosemary, roughly chopped
• drizzle olive oil
• drizzle balsamic vinegar
• salt and pepper
• 4 eggs
• 1-2 tablespoons freshly grated or shaved parmesan
• a small handful of arugula per person
• Optional: toast, sliced french bread, bacon, crispy baked pancetta,

1. Preheat oven to 400. In a small shallow baking dish (that would perfectly fit the amount of eggs your serving), toss tomatoes, olive oil, vinegar, salt, pepper, and rosemary.
2. Bake until tomatoes are caramelized and juicy, about 30-40 minutes. Crack eggs directly over top of tomatoes, spacing apart and keeping yolks intact.
3. Bake for 15-20 minutes, until whites are set. Sprinkle with cheese.
4. Serve over a bed of arugula, or with arugula on top (as an open face sandwich, with bread on the side, or simply on its own).

tomatoes, fresh rosemary, drizzle olive oil, drizzle balsamic vinegar, salt, eggs, freshly grated, handful of arugula per person, bread

Taken from food52.com/recipes/8230-christmas-eggs (may not work)