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Baked Tomatoes with Eggs

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Baked Tomatoes with Eggs
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4
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This elegant serving idea is perfect as a showstopping brunch dish when tomato season is at its height.

Ingredients

4
large tomatoes
4
teaspoons olive oil
Salt and freshly ground pepper
8
fresh basil leaves, plus additional for garnish
4
large eggs
1
tablespoon grated Parmesan cheese

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
  • 2 Cut a thin 3-inch round slice from tops of tomatoes; reserve tops. Leaving 1/4 inch around side of each tomato, remove and discard insides from tomatoes, creating 1/2-inch deep cavity. Place tomatoes on cookie sheet.
  • 3 Drizzle 1 teaspoon olive oil over each tomato, rubbing around outside as well as inside each tomato. Season tomatoes with salt and pepper; line each with 2 basil leaves. Carefully crack 1 egg into each cavity. Sprinkle tops of eggs with salt and pepper.
  • 4 Bake 10 minutes; place reserved tomato tops on cookie sheet; bake 5 to 10 minutes longer or until egg whites and yolks are firm, not runny.
  • 5 Serve warm with additional small or torn basil leaves and a sprinkle of Parmesan cheese.
Tips  

Add shredded Cheddar cheese or Italian cheese blend to cavity of each tomato before cracking in the eggs.

Serve tomatoes with toast.

Nutrition Information 
No nutrition information available for this recipe
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