Eggs Baked in Tomatoes
These were rather nice. Serve them with salad or rice, depending on how dietetic you are feeling. We had salad and rice. Yeah; that's how dietetic we always feel. And we wonder why we don't lose weight. Oh well. It was at least lunch and not breakfast.
I'm listing these as a possible thing for breakfast, but they are surprisingly not quick to do for something as simple as they are, so maybe a later meal is better. These were, of course, greenhouse tomatoes which have suddenly shown up on sale after not being available for most of the winter, much to my annoyance. However, I'm happy to see them now, because there sure isn't much out there in the way of veggies at the moment.
How many servings do you want?
1 hour - 20 minutes prep time
You will need for each person to be served:
1 medium-large tomato
1 large egg
1 tablespoon breadcrumbs
1 tablespoon finely grated Parmesan cheese
salt & pepper
rubbed oregano
rubbed basil
Cut out the core of each tomato, then scoop out as much of the innards as you can, using a sharpish spoon. A grapefruit spoon, if you have one. Does anyone have those anymore? Anyway, a sharpish spoon. Salt the insides of the tomatoes, and let sit as you prepare the other ingredients. Drain them well; in fact it would probably not hurt to dry the insides with a bit of paper towel.
Preheat the oven to 350°F. Mix the crumbs, cheese, pepper and herbs.
Set each tomato in its own snug ramekin, or you can put them in one large baking dish if you are not doing too many and they fit in snuggly. Sprinkle some of the crumb mixture in each tomato, saving about half of it for after the eggs go in. Break an egg into each tomato, and sprinkle the remaining crumb mixture on top.
Bake the tomatoes and eggs for 20 to 30 minutes, depending on how you like your eggs. It can be a little hard to tell, unfortunately. Maybe a toothpick would be the way to test them. Also, if you like your tomato on the soft side, you may wish to pre-bake it for 5 minutes or so before the eggs go in.
I'm listing these as a possible thing for breakfast, but they are surprisingly not quick to do for something as simple as they are, so maybe a later meal is better. These were, of course, greenhouse tomatoes which have suddenly shown up on sale after not being available for most of the winter, much to my annoyance. However, I'm happy to see them now, because there sure isn't much out there in the way of veggies at the moment.
How many servings do you want?
1 hour - 20 minutes prep time
You will need for each person to be served:
1 medium-large tomato
1 large egg
1 tablespoon breadcrumbs
1 tablespoon finely grated Parmesan cheese
salt & pepper
rubbed oregano
rubbed basil
Cut out the core of each tomato, then scoop out as much of the innards as you can, using a sharpish spoon. A grapefruit spoon, if you have one. Does anyone have those anymore? Anyway, a sharpish spoon. Salt the insides of the tomatoes, and let sit as you prepare the other ingredients. Drain them well; in fact it would probably not hurt to dry the insides with a bit of paper towel.
Preheat the oven to 350°F. Mix the crumbs, cheese, pepper and herbs.
Set each tomato in its own snug ramekin, or you can put them in one large baking dish if you are not doing too many and they fit in snuggly. Sprinkle some of the crumb mixture in each tomato, saving about half of it for after the eggs go in. Break an egg into each tomato, and sprinkle the remaining crumb mixture on top.
Bake the tomatoes and eggs for 20 to 30 minutes, depending on how you like your eggs. It can be a little hard to tell, unfortunately. Maybe a toothpick would be the way to test them. Also, if you like your tomato on the soft side, you may wish to pre-bake it for 5 minutes or so before the eggs go in.
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