From the kitchen
Camel Milk Baked Eggs with Roasted Tomato and Herb Cream
A savory baked egg dish where a light camel milk cream ties roasted tomatoes and fresh herbs together without turning the dish heavy.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1/2 cup Camel Milk
- 2 cups Cherry Tomatoes, halved
- 2 tbsp Olive Oil
- 1 clove Garlic, minced
- 1/4 cup Fresh Basil, torn
- 4 Large Eggs
- 2 tbsp Grated Parmesan
- Salt and Black Pepper to taste
Method
- Preheat oven to 400°F (205°C). Toss cherry tomatoes with olive oil, garlic, salt, and pepper on a sheet pan and roast for 15 minutes until blistered.
- Transfer the roasted tomatoes to a small skillet or individual baking dishes. Pour the camel milk over the tomatoes and warm gently over low heat for 2 minutes.
- Crack the eggs directly into the skillet, nestling them among the tomatoes.
- Transfer to the oven and bake for 8-10 minutes, until the whites are set and the yolks remain soft.
- Finish with torn basil, grated Parmesan, and a final crack of black pepper.
Kitchen note
Keep the camel milk at a gentle warmth only, never a boil, before the eggs go in. It keeps the sauce from breaking under the oven's direct heat.
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