Roasted Cherry Tomatoes with Delicata Squash and Poached Eggs
Roasted Cherry Tomatoes with delicata squash, thyme, and poached eggs is a sweet, tangy, and deeply umami delicious! Simply bake the squash and the tomatoes for a terrific breakfast or side dish!
Scrub the delicata squash clean, pat dry, and slice into ½-inch rounds (length-wise). Scoop out the seeds and remove the stringy parts, using a grapefruit spoon. In a large mixing bowl, toss the squash with salt, pepper, and olive oil. Coat well. Line a large baking sheet with parchment. Spread the squash out in a single layer over the sheet.
Bake in a middle rack for about 20 minutes and flip the rinds to bake 8-10 minutes extra.
For the tomatoes:
Place the tomatoes in a baking dish. Add the ingredients from oil to thyme. Stir to coat well. Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
For the poached eggs:
Bring the water to a boil in a saucepan. Add the vinegar. Turn heat down to a simmer. Crack an egg into a small bowl. Stir the water with a wooden spoon to get it spinning in one direction. Gently lower the egg into the water. Cook for 5 minutes and remove with a slotted spoon. Reheat with other eggs.
To serve:
Arrange 3-4 squash rinds to each serving plate or shallow bowl. Divide the tomatoes among plates and drizzle with the cooking juices. Place the poached eggs on top. Garnish with a drizzle of olive oil, a few sprigs of thyme, and salt. Serve warm.
Notes
Leftover notes:
Pack the tomatoes and the squash separately.
You will likely have some extra squash. Pack them in an airtight container and in the fridge for up to 4 days. To reheat the squash, I prefer warming it up over a stove top. Pan roast them over medium to medium-low heat
The roasted tomatoes taste great, even better after chilling. The concentrated umami flavor makes an excellent addition to salads, noodles, and breakfast! Scroll up the post to see some of my repurpose ideas.
What type of tomatoes are best for roasting?
Use small cherry tomatoes or grape tomatoes. The smaller the better so they are easy to eat in one bite! If you feel they are too big to bite into in one bite, slice them in half before you bake them. I prefer the small cherry tomatoes on the vine.
Aged balsamic vinegar is more syrupy and the flavor is more concentrated and sweeter than regular none-aged balsamic. This recipe works for both types of vinegar however, my personal favorite is aged balsamic.