Baked Eggs in Whole Roasted Tomatoes
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Whole Living, May 2012
- Yield Serves 6
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Ingredients
- 6 large tomatoes
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground black pepper
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, thinly sliced
- 6 large eggs
Directions
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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.
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Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.
Cook's Note
For better aim, crack the egg into a teacup first, then pour it on the tomato.
i tried this recipe today: it was so simple, and very delicious! not to mention how healthy it is! i'd definently make it again, and i recommend trying it!