Sheet Pan Baked Eggs with Asparagus and Cherry Tomatoes

Sheet Pan Baked Eggs with Asparagus and Cherry Tomatoes ingredients

• 4 count large eggs
• 1 bunch asparagus
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Sheet Pan Baked Eggs with Asparagus and Cherry Tomatoes

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Wash the asparagus and snap off the tough, woody ends. Cut the spears into 1-inch pieces. Halve the cherry tomatoes.
3. On the prepared baking sheet, toss the cut asparagus and halved cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated. Spread the vegetables in a single layer for even cooking.
4. Roast the vegetables in the preheated oven for 10-12 minutes, until the asparagus is tender-crisp and the tomatoes have softened slightly and burst.
5. Carefully remove the baking sheet from the oven. Using a spatula or the back of a spoon, make four small wells or spaces among the roasted vegetables where you will place the eggs.
6. Crack one large egg directly into each of the four prepared wells. Season the eggs lightly with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
7. Return the baking sheet to the oven and bake for an additional 8-12 minutes. The cooking time will vary depending on your preferred yolk doneness; bake until the egg whites are fully set and the yolks are still runny, or until set to your liking.
8. Carefully slide the baked eggs and vegetables off the parchment paper onto serving plates. Serve immediately, perhaps with a slice of toasted sourdough bread to soak up the runny yolks.

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