Baked Summer Tomatoes


I bought a block of feta for my Greek chicken salad the other day, but only used a little bit.  As I was looking for recipes that use feta, I came across this one from Fresh 365, which I had bookmarked since last July.  I would have loved to make this dish with fresh tomatoes from my garden, but we got a late start with planting and they are not quite ready yet.  Though it seemed that these were lacking a little flavor, these were still a nice change from our normal meals.  If I were to make them again, I might just add a little bit of garlic or some other spices to give it more flavor.

2 cups Cubed Ciabatta Bread, 1/2 inch cubes
1 cup Arugula, packed
6 Eggs, beaten together
Salt and Pepper, to taste
1 large Tomato, sliced (I sliced 2 Roma tomatoes)
Handful of Basil Leaves, sliced thin
1 cup Feta Cheese, crumbled
2 tablespoons Olive Oil
3 medium Shallots, sliced thin (I thinly sliced a leftover red onion)

Separate the bread cubes between two small oven-safe dishes, about 4-6 inches each (I used 3 4-inch ramekins).  Top each with half of the arugula and half of the beaten eggs.  Season with a few pinches of salt and pepper.  Top each dish with half of the tomato slices, basil, and feta cheese.  Bake at 400 degrees for 15-20 minutes, or until the egg has set.  In the meantime, heat the olive oil in a skillet over medium heat.  Add the shallots/onion and cook until softened and slightly brown, about 10 minutes.  When the tomato-egg dish is done cooking, remove it from the oven and top it with the onions and serve.