BAKED EGGS AND TOMATOES RECIPES

Name: Eggs Baked in Tomatoes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 8 medium tomatoes; 8 large eggs; ¼ cup milk; ¼ cup grated Parmesan cheese; Salt and freshly ground black pepper; 4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary or a mixture)

EGGS BAKED IN TOMATOES RECIPE - PUREWOW

Eggs Baked in Tomatoes Recipe - PureWow image

Two foods you probably have in your kitchen at this very moment: a carton of eggs and ripe tomatoes. But before you go and make an omelet, consider this recipe for eggs baked in tomatoes. Ready to see how it’s done? Good. You’re one step closer to a non-boring breakfast--or dinner, if...

Provided by PureWow Editors

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
8 medium tomatoes
8 large eggs
¼ cup milk
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary or a mixture)

Steps:

1. Preheat the oven to 375?F. Grease a large, oven-safe skillet with the olive oil. 2. 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.) 3. 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. 4. 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.

Nutrition Facts : Calories 288 calories, CarbohydrateContent 12 grams carbohydrate, FatContent 19 grams fat, ProteinContent 18 grams protein, SugarContent 8 grams sugar

TOMATO BAKED EGGS RECIPE | BBC GOOD FOOD

Tomato baked eggs recipe | BBC Good Food image

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

Total Time 1 hours

Cook Time 1 hours

Yield 4

Number Of Ingredients 5

Ingredients

900g ripe vine tomatoes
3 garlic cloves
3 tbsp olive oil
4 large free range eggs
2 tbsp chopped parsley and/or chives

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, FatContent 16 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.27 milligram of sodium

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