Baked Eggs in Tomato Cups
Egg lovers, do we have the recipe for you. Roasted tomatoes make an ideal vessel for baking eggs, and allow you to lock in a perfectly creamy, runny yolk without the hassle of poaching. The dish is ideal for breakfast or brunch, but also makes a great light lunch alongside a simple salad.
8 minutes
42 minutes to 44 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 82 |
| Fat: | 9 g |
| Carbohydrates: | 1 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
Serves: 3
Ingredients
- 666 Tomato, large
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- Salt and Pepper
- 1 Tbsp1 Tbsp1 Tbsp fresh Thyme, chopped (or other fresh or dried herbs like rosemary, basil, chives, parsley)
- 4 cloves4 cloves4 cloves Garlic, thinly sliced
- 666 Eggs, large
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 degrees F.
- Slice off tops of tomatoes and scoop out and discard pulp and seeds. Place tomatoes on baking sheet, drizzle with oil, and season with salt, pepper, thyme, and sliced garlic.
- Roast in oven 35 minutes.
- Crack one egg into each tomato, sprinkle with salt and pepper, and return to oven, 7 to 9 minutes, or until the whites of the egg are set.
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