So, today I’d like to share with you a simple little egg recipe that I’m fond of. Nothing crazy creative. Just a few ingredients and seven minutes in the oven. Beautifully simple.
And then an egg is placed in the cleaned out cavity of each tomato. I’ve sprinkled some sea salt and hot red pepper flakes on top as well as a few cranks of fresh ground black pepper. Then into the oven they go. So far so good, right? Not so intimidating.
While I kept my dish fairly simple with just a few ingredients, you could do so much more with this recipe. You could top the eggs with fresh grated cheese, put a crispy slice of bacon on top of each egg before you pop them into the oven or maybe even use a larger tomato and add some chopped ham and onions to make a tomato quiche.
But for my belly’s sake, I kept it simple. Tomatoes, eggs and chives. And to make it a little more hearty, I placed the baked eggs on top of a buttered and grilled slice of crusty peasant bread. Fast, easy and nutritious. Just what I needed on a very busy day.
- 3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes)
- 6 eggs (smaller eggs are better for Roma tomatoes)
- salt and pepper to taste
- fresh herbs
- toasted bread for serving
- Preheat oven to 450º
- Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.
- Crack eggs and gently place in the cavity of each tomato.
- Season with salt and pepper. I added dried red pepper flakes for a little heat.
- Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.
- Remove from oven and top with fresh chopped herbs.
- Serve as is or on top of a crusty piece of toasted bread. This is also wonderful stuffed into a toasted bagel.