EGGS BAKED IN TOMATOES
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I absolutely love tomato season and this simple summer recipe is a personal — and follower — favourite!
Ingredients are key here. I highly recommend using fresh ripe local tomatoes (heirloom tomatoes here), good Kosher salt, and a high quality extra virgin olive oil such as Phoeapolisorganics.
Ingredients:
large, ripe tomatoes
extra-virgin olive oil
Kosher salt and pepper
eggs (one for each tomato)
optional toppings: diced green onion, grated Parmesan (dairy or dairy-free) or crumbled goat cheese, guacamole, microgreens, toasted nuts or seeds, or toppings of choice
Directions:
Preheat oven to 400F and line a baking sheet with parchment.
Cut rounds out of the tops of the tomatoes and hollow out enough to hold an egg.
Place tomatoes on prepared baking sheet, drizzle with olive oil, and sprinkle generously with salt & pepper.
Bake for 10 min then remove from the oven and crack one egg into each tomato. Sprinkle eggs with salt and pepper and bake for another 15 to 20 min, or until desired level of doneness.
Top with diced green onion and cheese and broil for a minute or two (optional).
Serve with your choice of toppings.
