Easy Eggs Baked in Tomatoes
Two foods you probably have in your kitchen at this very moment: a carton of eggs and ripe tomatoes. But before you go and make an omelet, consider this recipe for eggs baked in tomatoes. Ready to see how it's done? Good. You're one step closer to a non-boring breakfast - or dinner, if you're into that sort of thing. What to drink it with: If you're having this for breakfast, pour yourself some coffee. If you're having this for dinner, pour yourself some white wine that'll compliment the tomato-egg combo.
- 2 tablespoons olive oil
- 8 medium tomatoes
- 8 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- Freshly ground black pepper
- 4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary, or a mixture)
- Preheat the oven to 375 degrees F. Grease a large, oven-safe skillet with olive oil.
- Using a small paring knife, cut around stems of tomatoes and remove them. Use a spoon to scoop out insides of the tomatoes. (Reserve insides and use them to make tomato sauce or salsa.)
- Arrange 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 tomatoes are tender, egg whites are set, and yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with fresh herbs. Serve immediately.
- This recipe originally appeared on PureWow.