I put these two dishes together for a late lunch, both of them coming from The Silver Spoon cookbook. The only thing I added, that was not called for, was a couple of splashes of red wine into the beet dish just as it was about finished. I also did not cook the beets before adding them to the onions.
These recipes are so easy, and when served together on a large platter will be perfect for a weekend brunch or impromptu lunch with friends on your front porch! Enjoy!

Eggs With Tomatoes (serves 4)

2 Tsps. olive oil, plus extra for brushing
4 large tomatoes
pinch of dried oregano
4 eggs
1 sprig fresh flat-leafed parsley, chopped
salt and pepper

Preheat oven to 350 degrees F. Brush an ovenproof dish with olive oil. Cut the tops off the tomatoes and scoop out the seeds and some of the flesh. Sprinkle the insides with a little salt and place upside down on paper towels for 10 minutes to drain. Season the insides of the tomatoes with oregano and pepper and divide the olive oil among them. Place the tomatoes in the prepared dish and bake for 20 minutes. Remove the dish from the oven, break an egg into tomato, return the dish to the oven, and bake for an additional 5 minutes (mine took a bit longer). Garnish with parsley and serve.

Beets With Onions (serves 4)

2 Tbsp. butter
1 large onion, chopped
1 Lb. 5 ounces cooked beets, peeled and cut into thin sticks (I cut mine thin on the mandolin and added them to the onions uncooked. I had to cook them for about 8 minutes, but they were al dente when finished.)
salt

Heat the butter in a pan, add the onion, and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the beets, mix well, and season with salt. Cook for an additional few minutes, then remove the pan from the heat and serve.