Prep 10 mins
Cook 25 mins
Great for brunch (served with toast and country potatoes) or a light summer supper (served with a crispy salad and crusty bread). Use whatever herbs you like - chives, basil, sage, oregano, etc. Dried can be used in place of fresh as needed. Originally from Vegetarian Times.
- Preheat oven to 425°F Slice tops off tomatoes and carefully scoop out seeds and pulp. Place tomatoes in a shallow baking dish and sprinkle cavities with salt, pepper, and pinches of cheese.
- Crack one egg into each tomato. Sprinkle with salt, pepper, herbs, and remaining cheese.
- Bake for 20 minutes for soft yolks, 30-35 minutes for hard yolks. Serve immediately.
I have a new found obsession with tomatoes and this recipe marries all of my favorite ingredients I use two egg whites in my tomato along with a generous sprinkling of basil. The kids love the whole egg along with any herbs I can find to add to their tomato. This will be our second time having these lovely treats for breakfast and my mouth is watering. I loved it the first time and I'm sure I'll love it even more this time. Thanks for a great recipe.
So easy and so good! I made this for my Christmas brunch, and everybody loved it! I made 4 eggs as recipe stated and the other eggs I filled will beaten eggs mixed with bacon and chedder cheese and topped with bread crumbs. Just make sure you keep a close eye, so it doesn't spill over. Easy, tasty and verstile recipe!!