Recipe by Karen in MA
adapted from Delicious Magazine, 8/08
Top Review by I'mPat
I made 2 and served with a slice of wholemeal/wholegrain toast for a light but filling and delicious lunch. My eggs did overflow a little but they were the biggest tomatoes that I could get. Unfortunately the basil is not ready for picking yet so I used some basil pesto which went deliciously with the tomatoes and the egg. I initially cooked my tomatoes at for 10 minutes and then nearly 15 minutes for the whites to set and the yolks had begun to set but there was still some runny yolk to dip the toast into - my oven was set at 175C fan forced. Thank you Karen in MA made for Name that Ingredient tag game.
- 6 large tomatoes
- basil leaves, a handful (plus extra whole and finely chopped to serve)
- extra virgin olive oil, for cooking
- 6 slices prosciutto (or pancetta)
- 6 large eggs
Directions See How It's Made
- Preheat the oven to 350.
- Remove the tomato tops with a sharp knife. Scoop out the seeds with a teaspoon and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain.
- Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.
- Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick.
- Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges.
- Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny.
- Scatter with extra basil and serve immediately with toast soldiers.