Baked Eggs And Tomatoes Recipes

TOMATO BAKED EGGS

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
• Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
• Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

BAKED EGGS IN TOMATOES

Steps:

• Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
• Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

BAKED EGGS WITH TOMATO

Steps:

• 1. Heat the olive oil in a skillet over medium heat. Cook the tomatoes for 5 minutes and then add the garlic, parsley, sugar, a pinch of salt, and a pinch of pepper.
• 2. Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.
• 3. Garnish each ramekin with a basil leaf and serve with toast fingers.

BAKED TOMATOES WITH EGGS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
• Cut a thin 3-inch round slice from tops of tomatoes; reserve tops. Leaving 1/4 inch around side of each tomato, remove and discard insides from tomatoes, creating 1/2-inch deep cavity. Place tomatoes on cookie sheet.
• Drizzle 1 teaspoon olive oil over each tomato, rubbing around outside as well as inside each tomato. Season tomatoes with salt and pepper; line each with 2 basil leaves. Carefully crack 1 egg into each cavity. Sprinkle tops of eggs with salt and pepper.
• Bake 10 minutes; place reserved tomato tops on cookie sheet; bake 5 to 10 minutes longer or until egg whites and yolks are firm, not runny.
• Serve warm with additional small or torn basil leaves and a sprinkle of Parmesan cheese.

SCRAMBLED EGGS AND TOMATOES

Steps:

• In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
• Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.

BAKED EGGS AND TOMATOES

Steps:

• Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.
• In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.
• Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve.

BAKED EGGS WITH FETA AND TOMATOES

Steps:

• Brush two 18cm shallow ovenproof bowls or plates with a little olive oil.
• Place 1 slice of toast in each bowl.
• Place tomato slices, slightly overlapping, in a circle around toast.
• Top with feta, then carefully crack an egg over the top of each.
• Scatter eggs with oregano, onion, paprika and cracked black pepper to taste, then drizzle with a little olive oil.
• Bake at 180C for 12-15 minutes or until egg whites are set but yolks remain runny.
• Serve immediately with remaining toasted bread.

BAKED EGGS WITH BACON AND TOMATOES

Steps:

• Preheat oven to 375.
• In large skillet over medium high heat, fry bacon until just crisp.
• Add potatoes and saute until browned.
• Remove to bowl and set aside.
• In same pan over same heat, saute onion until softened.
• add the tomatoes with their juice, along with the chili flakes, smoked paprika, half the salt and cook until most of the liquid has evaporated.
• Return the potato/bacon mixture.
• Place mixture in greased 7 x 11 baking dish.
• Make 4 indentations in the mixture and gently break the eggs into them.
• Season with the rest of the salt and the pepper.
• Bake 15-20 minutes or until eggs are cooked to your desired doneness.
• Sprinkle the thyme over and serve immediately.

BAKED EGGS IN WHOLE ROASTED TOMATOES

Steps:

• Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.
• Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.

TOMATO BAKED EGGS

Steps:

• Put a large Dutch oven over medium heat. Add the olive oil, shallot, garlic, and a pinch of salt and cook for 1 minute. Add the tomatoes with juices and allow the sauce to come up to a simmer. Season with salt and pepper and then stir in the parsley.
• Carefully crack the eggs into the sauce so as not to pop the yolks, leaving a little space between each egg. Top with the feta, reduce the heat to medium-low, cover, and cook until the whites are set and the yolks are still runny, about 2 minutes.
• Scoop out the eggs and transfer to plates. Top with sauce and serve.

BAKED EGG WITH PROSCIUTTO AND TOMATO

Steps:

• Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
• Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve.

BAKED EGGS IN TOMATO SHELLS

Steps:

• Preheat oven to 425 degrees.
• Core the tomatoes and cut off a small slice from the tops of the tomatoes. Reserve.
• Run paring knife around the inner rim of the tomatoes. Carefully scoop out the pulp to make a hollow shell or case. Reserve the pulp.
• Sprinkle the insides with salt and pepper. Place the tomatoes on a rack. Turn upside down to drain.
• Chop the reserved tomato slices and pulp coarsely.
• Combine the chopped tomatoes, onions, garlic, basil, olive oil, salt and pepper. Scatter the mixture evenly over the bottom of an ovenproof baking dish large enough to hold the tomatoes snugly.
• Place the tomatoes right side up and break an egg inside each one. Sprinkle with salt and pepper. Scatter the Parmesan cheese over evenly.
• Place in the oven and bake for 20 to 25 minutes. Do not let the yolks become too firm. Serve immediately and garnish with watercress sprigs.