Tomato and Feta Baked Eggs

Ingreadient:

• 2 pt. pints grape tomatoes, halved if large
• 2 Tbsp. olive oil, divided
• 1/2 tsp. smoked paprika
• Kosher salt and pepper
• 3/4 tsp. coriander seeds
• 3/4 tsp. cumin seeds
• 6 oz. feta cheese, crumbled
• 8 large eggs
• 1/3 c. basil leaves, roughly chopped
• 1 Tbsp. fresh lemon juice
• 1 5-oz pkg. mixed greens
• 4 slices country bread, toasted

Direction

1. Heat oven to 450°F. On rimmed baking sheet, toss tomatoes with 1 tablespoon oil, smoked paprika, and 1/2 teaspoon each salt and pepper. Roast until tomatoes start to release liquid and break down, 8 minutes. 
2. Meanwhile, using mortar and pestle, crush coriander and cumin seeds until coarsely ground.
3. When tomatoes are ready, sprinkle evenly with feta. Using back of spoon, create 8 wells (1 for each egg) in tomatoes, then sprinkle with ground coriander and cumin seeds. Bake until cheese is slightly melted, 2 to 3 minutes. Crack 1 egg into each well and bake until egg whites are just set, 3 to 5 minutes more. Sprinkle with basil.
4. Meanwhile, in large bowl, whisk lemon juice with remaining Tbsp oil. Add greens and 1/4 teaspoon each salt and pepper and toss to coat. Serve alongside baked eggs with toast.