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Recipe Thursday-Eggs Baked in Tomatoes

Posted on August 12th, 2015 | Posted in Breakfast and Brunch, Main Course, Recipes

Baked Tomatoes with Eggs (1 of 1)

Summer produces some delicious tomatoes so why not change up your morning routine with Baked Eggs in Tomatoes or serve for dinner with a nice glass of Sauvignon Blanc.

Yield: 4 Servings
2 tablespoons olive oil (992055, 3LTR, Pomace)
8 medium tomatoes (01087, 25#)
8 large eggs (EGG011, 15DOZ, Martin’s)
¼ cup milk (HPH004, 6/.5GAL, Crowley)
¼ cup grated Parmesan cheese (LCF701, 4/5#, Red Cow)
Salt (991862, 50#) and freshly ground black pepper (CQP083, 5#)
4 tablespoons chopped fresh herbs (like parsley (00748, 12CT), thyme (01068, 4OZ), rosemary (00940, 4OZ) or a mixture)

Preheat the oven to 400°F. Grease a large, oven-safe skillet with the olive oil.

Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)

Arrange the tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.

Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 25-30 minutes. Let cool 5 minutes and then garnish with the fresh herbs. Serve immediately.

Recipe adapted from PureWow.com

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