Fried Eggs with Tomatoes Baked in Cream and a Rosemary Crumb

If you’re looking for clever ways to enjoy eggs, this delicious recipe for Fried Eggs with Tomatoes Baked in Cream and a Rosemary Crumb from Ed Smith’s Good Eggs cookbook is an absolute winner. There’s something about the combination of fried eggs, tomatoes baked rich cream and the absolutely fantastic flavoured breadcrumbs that is both humble and indulgent at the same time.

Find out more in our full review of Good Eggs by Ed Smith.

Print Pin

Fried Eggs with Tomatoes Baked in Cream and a Rosemary Crumb

This combination of tomatoes baked in cream with fried eggs is unfussy but winning, while the crunchy, punchy fried breadcrumbs (a pangrattato) tie the dish together – they pack so much flavour and add bite to lava-like swirls of egg yolk

Servings 2 people

Author Ed Smith

Ingredients

• 3 large, ripe plum or San Marzano tomatoes, halved lengthways
• 150 ml (scant ⅔ cup) double (heavy) cream
• 3 cloves garlic, peeled and minced
• Pinch of freshly grated nutmeg
• 2 tsp finely chopped rosemary, from 2–3 sprigs
• 3 tbsp extra virgin olive oil, plus extra for drizzling
• 1 thick slice of sourdough or ciabatta (around 75g / 2½oz)
• 2–4 eggs
• Your preferred fat, for frying
• Flaky sea salt and ground black pepper and rouged cream

Instructions

• Heat the oven to 200°C/180°C fan/400°F. Arrange the tomatoes cut side up in a small,
• ovenproof dish in which they snugly fit. In a small jug, mix together the cream, half of the garlic, the nutmeg, half of the rosemary, and a pinch of salt and pepper. Pour the mixture over and around the tomatoes, then season the tops of the tomatoes with a bit more salt and pepper, and add a glug of olive oil to each. Bake in the oven for around 25 minutes until the tomatoes are sunken and blistered, and the cream is bubbling and coloured with tomato juice.
• Meanwhile, use a blender or food processor to pulse the bread to a coarse crumb.
• Heat the 3 tablespoons of extra virgin olive oil in a large frying pan (skillet), add the breadcrumbs and remaining rosemary, and fry for 3–4 minutes until the crumbs are fairly golden and crisp. Stir in the remaining garlic and cook for 30–60 seconds more, then season generously with salt and transfer to a cool bowl or side plate.
• Fry the eggs as you prefer and transfer to two plates. Puddle the tomatoes and cream next to the eggs, then sprinkle masses of crumbs over everything.

We’ve already made this recipe a few times, so taken were we by the alchemy that creates something more delicious than the sum of its parts.

Let us know if you try it!

We have many more egg recipes for you to explore.

Kavey Eats received a review copy of Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs by Ed Smith from publishers Quadrille. Book photography by Sam A. Harris. Home cooked photos by Kavita Favelle.