With the holidays come holiday guests, and the challenge of making breakfast for a crowd. We make this easy by drawing on Mediterranean traditions for baked eggs. Even after the meal has cooled, it remains delicious for those coming to the table a bit later.
In this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we take inspiration from a frittata-like dish from “At Elizabeth David’s Table,” by Elizabeth David. She calls the preparation a “tian,” a French Provençal term that refers to a shallow round earthenware vessel, as well as the dishes baked in it.
