ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2014/05/Tomato-Baked-Eggs.jpg”>This is one of the most original ways to cook eggs that I’ve ever seen (and I read a lot of recipes), yet it’s simple and fairly quick. The eggs are broken into hollowed-out tomatoes, garnished with a bread crumb topping, and baked till set. Everyday ingredients add up to a special dish. The tomato pulp isn’t wasted, but blended with the water that keeps the tomatoes from scorching. Be sure to use firm tomatoes for this. The Heartstone Inn in Eureka Springs, Arkansas, source for this recipe, serves what the New York Times calls “the Best Breakfast in the Ozarks.”

Tomato Baked Eggs

2015-01-29 11:26:57

Serves 6

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Ingredients

1. 6 ripe medium to large tomatoes
2. 2 Tablespoons oil
3. 3 Tablespoons minced fresh parsley
4. 3 garlic cloves, mashed
5. salt
6. 6 eggs
7. 6 Tablespoons grated Swiss cheese
8. 6 Tablespoons fine bread crumbs
9. 1 Tablespoon butter, melted

Instructions

1. Preheat oven to 375 degrees
2. Cut 1/2 inch off stem end of each tomato
3. Carefully scoop out most of pulp and seeds and set aside
4. Turn tomatoes upside down on paper towels to drain
5. Heat oil in small frying pan over medium heat
6. Add parsley and garlic and sauté until soft
7. Divide mixture among tomatoes and sprinkle lightly with salt
8. Set tomatoes in shallow baking dish just large enough to hold them
9. Carefully break egg into each tomato and sprinkle with 1 Tablespoon of cheese
10. Combine bread crumbs with butter and divide evenly over tops of tomatoes
11. Combine reserved tomato pulp with a little water in food processor or blender and puree
12. Pour into dish around tomatoes
13. Bake until eggs are set, about 12 to 15 minutes

By BnB Finder

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