Saturday, August 17, 2013
Eggs Baked in Whole Tomatoes
Preheat the oven to 400˚.
Cut the top quarter off a tomato and use a spoon to remove most of the flesh and seeds. (I leave a little bit...make the final creation deliciously saucy and soupy.) Place in a ramekin and drizzle with olive oil. Season with salt and pepper and sprinkle a little thyme (fresh preferably) and minced garlic on top. Bake until soft and starting to caramelize, 25-30 minutes.
Remove from oven and sprinkle a tablespoon or so of goat cheese or grated Gruyere into the tomato cavity. Crack an egg into the tomato and return to the oven. Continue to bake until egg is just set, another 6-8 minutes.
Let cool slightly before serving.