Savory Baked Eggs with Tomatoes
7-10 medium Roma tomatoes, sliced in thirds length-wise
2 cloves garlic, sliced thinly (I used the jar kind; so easy to have on hand with a subtle, mellow flavor.)
6-10 basil leaves, roughly torn
6-8 mushrooms, sliced (or however many you want to use.) (Note to Liadan: The 'shrooms are spectacular in this!)
Extra virgin olive oil
1/2 cup buttermilk (I used skim milk, never cared for buttermilk.)
1/2 tsp. red pepper flakes
Paprika - I sprinkled the top just before it went in the oven.
Rub a large pie pan with olive oil. Fill the base with tomato halves. Drizzle with olive oil. Dot with the garlic and mushrooms. Season with salt and pepper and drizzle with more oil. Roast in oven at 350 degrees for 15-20 minutes. Meanwhile beat eggs with milk and season with red pepper flakes, fresh basil and salt and pepper. Pour eggs over tomatoes and bake in oven until set, about 30 minutes.
I made a few substitutions, which in my opinion is the test of a good recipe. I also stirred some Swiss cheese into the egg mixture before baking. Be sure you allow this to cool slightly before serving so the flavors really shine! Cut into wedges and serve with a tossed salad and crusty rolls.