I know it isn’t summer but luckily, living in Hawaii allows me to grow things in the garden throughout the year. My cherry tomatoes are starting to be ready for harvest and I hope I’ll be eating lots of tomato dishes soon. I had a few ripe tomatoes on the counter. Plus, I was hungry, as I usually am in the mornings. I love breakfast. Well, I just love food. So, on this morning, I decided to try a roasted tomato dish with an egg for breakfast. I got the idea from delish and their Breakfast Tomatoes recipe. They used large tomatoes and put the egg inside the tomato. Since I was using cherry tomatoes, I chopped the tomatoes into quarters put it in an oven-safe dish and drizzled it with olive oil, salt, pepper, and garlic powder and roasted it for 10 minutes. After the 10 minutes, I made a well in the center and cracked an egg in it, sprinkled some salt and pepper on the egg and put it back in the oven for another 10 minutes. My egg ended up being pretty well cooked so I would put it in for about 8 minutes next time so that the yolk is a little less cooked through.

When it was done, I sprinkled some parmesan cheese and chopped chives (fresh from the garden!). Since I had some pesto that I made yesterday with my basil harvest, I put a dollop of pesto on the side. YUM! I love a savory breakfast. Living Hilo Style.