Saturday, August 17, 2013

Eggs Baked in Whole Tomatoes

This was a perfect breakfast this morning...made even better because I could enjoy it out on the deck on this unseasonably mild Dallas Saturday.  Here's the recipe for one, but you can multiply it as many times as you need to.

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.

No comments: