Rice Bowl with Poached Egg, Slow-Roasted Tomatoes, and Feta

Cook the brown rice.

Poach the eggs. Need a refresher on how to poach an egg? Check out our video.

Mound the grains into four bowls. Slide one poached egg on each bowl and nestle the tomatoes beside it. Crumble the feta over the top and use scissors to snip the herbs over the bowl.

Adjust the oven racks so one is in the middle position and preheat the oven to 300F.

Toss the tomatoes, garlic, thyme sprigs, olive oil, and salt in a medium baking dish (a pie dish works great for this). Turn the tomato halves cut-side up and roast until the tomatoes are browned and beginning to collapse, about hours.

Let the tomatoes cool slightly before serving them. Store the tomatoes in a flat airtight container for up to 1 week and bring them to room temperature before serving.