BAKED TOMATOES WITH EGGS
This elegant serving idea is perfect as a showstopping brunch dish when tomato season is at its height.
Provided by Inspired Taste
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 Serving
TOMATO BAKED EGGS
Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy
Provided by Mary Cadogan
Categories Brunch, Lunch, Main course, Snack, Supper
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium
BAKED EGGS IN TOMATOES
These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 148 g, Fat 7 g, Fiber 2 g, Protein 10 g
BAKED EGGS AND TOMATOES
Provided by Patrick and Gina Neely : Food Network
Time 37m
Yield 4 servings
Number Of Ingredients 10
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 IN WHOLE ROASTED TOMATOES
These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150 g, Cholesterol 212 g, Fat 10 g, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 109 g
TOMATO BAKED EGGS
Provided by Michael Symon : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
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 EGGS IN TOMATO SHELLS
Provided by Pierre Franey
Categories easy, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 5 grams, TransFat 0 grams
EGGS BAKED IN WHOLE TOMATOES
This dish has simple flavors but really is best served with fresh from the garden tomatoes, it really makes the whole thing special.
Provided by riffraff
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Scoop out the centers of the tomatoes, making them into cups.
- Break one egg carefully into each tomato.
- Sprinkle with salt and pepper.
- Sprinkle 1 tablespoon of breadcrumps on top of each egg.
- Put one slice of bacon, cut in half, in and X on top of each tomato.
- Bake 30 minutes at 350 degrees or until egg is desired doneness.
- Broil for one minute or until bacon is desired crispness.
Nutrition Facts : Calories 160.3, Fat 5.9, SaturatedFat 1.8, Cholesterol 186, Sodium 184, Carbohydrate 17.7, Fiber 2.8, Sugar 5.8, Protein 9.8
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- Slice the top quarter off of each tomato. Using a paring knife or spoon, carefully core the tomato. Transfer to a 2-inch deep baking pan lined with parchment paper. Drizzle with olive oil, salt, pepper, and some chopped garlic. Bake for 20 minutes, or until the tomatoes have broken down slightly.
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- Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)
- Arrange the tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
- Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with the fresh herbs. Serve immediately.
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