'Yummy Supper' author Erin Scott at the Market, 9/27

The Beaverton Farmer's market is excited to have Bay Area resident and cookbook author, Erin Scott, at the Market on Saturday, September 27th. Erin is the author of the stunning new cookbook, "Yummy Supper: 100 Fresh, Luscious, and Honest Recipes from a {Gluten Free} Omnivore." This book is a gorgeous collection of gluten free recipes, with a focus on fresh and seasonal produce.

Erin will be on site from 10am to 1pm, and will be selling and signing copies of "Yummy Supper". In addition, she'll be sampling a recipe from the book - Sunshine Soup! Be sure to stop by her booth (located next to the Info Booth) and pick up a copy of her book, as well as a tasty sample!

Lastly, Erin was kind enough to share a recipe from her book for Baked Eggs on a Bed of Roasted Cherry Tomatoes. We thought this recipe was perfect for this time of year, as the market is brimming with cherry tomatoes of all shapes, colors, and sizes. Be sure to pick up some cherry tomatoes at the market on Saturday, and try out this wonderful recipe.

Baked Eggs on a Bed of Roasted Cherry Tomatoes

Recipe and Images by Erin Scott

Juicy hot cherry tomatoes pop in your mouth. There’s just a hint of basil for sweetness. When both mingle with creamy baked eggs, it’s an amazing combination of texture and flavor that makes for very happy tastebuds. These baked eggs are a hearty meal—even one egg, with its tomato companions, is surprisingly filling. You can easily increase or decrease the recipe depending on how many people you want to serve: Think 1 egg to 3⁄4 cup tomatoes, and you’re good to go.

serves 4

3 cups sweet cherry tomatoes, halved

1⁄4 cup grated Parmesan

2 tablespoons olive oil

2 tablespoons plus 1 teaspoon

chopped fresh basil leaves

Flaky sea salt

Freshly ground black pepper

4 eggs, at room temperature

Preheat the oven to 400°F.

Scatter the tomato halves into a medium ceramic baking dish or cast-iron skillet. Bake the tomatoes in the hot oven for 12 minutes, then take the dish out. (If a lot of liquid has cooked out of the tomatoes, carefully pour off a little liquid now.) Top the tomatoes with the Parmesan, drizzle with the olive oil, and sprinkle on the 2 tablespoons basil and the salt and pepper. Then crack the eggs gently onto the bed of hot tomatoes. You want to keep the yolks intact, but don’t worry when the egg whites spill down around the sides of the tomatoes.

Return the baking dish to the oven and bake for 8 to 10 minutes. You’ll know you’re done when the egg whites have set but the yolks are still soft. Sprinkle the cooked eggs with salt, freshly ground black pepper, and the remaining 1 teaspoon basil.

Serve right away in shallow bowls.