What is my favorite season?

Tomato season. One of my favorite foods, good juicy tomatoes come into their prime late summer, and are actually particularly yummy in the mid-Atlantic region. I have been known to fill our entire kitchen with a variety of tomatoes, which follows with a tomato themed meal three times a day. Sometimes all this tomato growing and purchasing causes a surplus, and some are bound to start to wrinkle.

This morning, I noticed my cherry tomatoes, from a North Carolinian vegetable stand, were starting to slowly wrinkle. I sliced them up, sprinkled my favorite herb mixture on top and topped with feta and eggs. Yum Yum.

Roasted Tomatoes, Eggs, and Feta

Ingredients

• 1 cup of tomatoes of any variety (try to mix them up in texture and color for a particularly yummy blend)
• 1 tb herbs de provence
• 1 tb olive oil
• 1/3 cup of crumbled feta (I used Organic Creamery's Feta, because it is extra creamy)
• Generous sprinkling of salt and pepper
• Juice from 1/2 a lemon
• 2 fried eggs

 Directions

1. Preheat the oven at 450.
2. Slice your grape/cherry tomatoes and cut the larger tomatoes into at least quarters, place them in a small baking dish.
3. Sprinkle with the herbs de provence, salt, and olive oil on top of the tomatoes, then mix with your hands. 
4. Place in the oven for 10 minutes, then sprinkle the feta on top, then put it back in the oven. .
5. Meanwhile, fry two eggs.
6. When the eggs are done, take out the tomato mixture, and slide the eggs on top. Sprinkle with pepper.