Eggs Baked In Tomato Shells Recipes

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.

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.

TOMATO EGG CUPS

Steps:

• 1. Preheat oven to 425°F.
• 2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
• 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
• 4. Break an egg into each tomato.
• 5. Bake, with the sliced tops, for 10 minutes.
• 6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
• 7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

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.