Family Spice Recipe for Baked Eggs in Tomatoes

Baked Eggs in Tomatoes

A beautiful tomato makes a terrific and delicious bowl to bake an egg!

 

adapted from Martha Stewart's Everyday Food

 

 

 

INGREDIENTS:

  • 4 large beefsteak tomatoes
  • 1/2 cup fresh or frozen corn kernels
  • 4 large eggs
  • 2 tsp fresh chives, diced
  • 1 TBS capers (optional)
  • 1/4 cup grated pecorino or Parmesan cheese (1/4 oz)
  • salt & pepper, to taste

 

  1. Preheat oven to 350ºF.
  2. Line a 9-inch baking dish with parchment.
  3. Cut the top 1/2 inch off from:
    • 4 large beefsteak tomatoes
  4. With a spoon, gently remove seeds and inner membrane of the tomato.
  5. Place tomatoes into prepared dish.
  6. Season with:
    • salt & pepper, to taste
  7. Divide and fill equally into the 4 tomatoes:
    • 1/2 cup fresh or frozen corn kernels
  8. In a small bowl, whisk together:
    • 4 large eggs
    • 2 tsp fresh chives, diced
    • 1 TBS capers (optional)
    • salt & pepper, to taste
  9. Dived egg mixture among the tomatoes.
  10. Top each tomato with:
    • 1 TBS (1/4 cup total) grated pecorino or Parmesan cheese
  11. Bake until egg mixture is set, 45-50 minutes.
  12. Serve warm.

 

Family Spice Recipe for Baked Eggs in Tomatoes

 

Prep Time: 10 min

Cook Time: 45 min

Difficulty: Easy

Servings: 4

Serving Size: 1 tomato

Serving Suggestions: Great for breakfast, brunch or lunch! Substitute parmesan cheese for shredded cheddar or swiss. Substitute corn with spinach. You can also substitute corn with some diced ham or bacon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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