Sundried Tomato and Herb Baked Eggs

I have been so preoccupied with organizing the apartment that I haven’t made many interesting meals in days. A few weeks ago I made the mistake of washing my curtains in hot water, which shrunk them beyond belief. They barely covered half of our window and everyday it would irritate me more and more.

Eventually I couldn’t take it anymore and went on a hunt for new curtains. I couldn’t believe how expensive they were! I mean, they’re essentially just panels of fabric. After many frustrating days of unsuccessful shopping, I took it upon myself to make my own.

I found some great fabric that ended up costing only $10 for 2 yards. The only problem? I don’t own a sewing machine. I searched a few craft stores and found iron on seam tape. Using my iron I whipped up two curtain panels in less than an hour. They brighten up the living room and look better than anything I found at the store. (Not to mention they cost a lot less!)

So a weekend of crafting resulted in simple suppers of asparagus pizza and salad. I did, however, whip up these sundried tomato and herb baked eggs Sunday morning. They are incredibly easy and the minimal clean up is appreciated when you’re apartment is covered in craft supplies.

Sundried Tomato and Herb Baked Eggs

• 1 Tbsp. sundried tomatoes
• 1 Tsp. olive oil
• 2 eggs
• ½ Tsp. fresh basil
• ½ Tsp. fresh parsley
• 1 Tsp. freshly grated parmesan

Preheat oven to 350

Cover the inside of one ramekin or oven safe dish with olive oil.

Line the bottom of the dish with sundried tomatoes and break two eggs on top. Sprinkle with fresh herbs and cheese.

Bake uncovered for 15-20 minutes until egg whites are firm.

Serve immediately

Serves 1

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