Baked Eggs in Tomato Cups

Recipe by AskCy
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut 1 large beef tomato in half and hollow out the centre (do not discard).
  • Drop in a little fresh basil and a few rings of red onion then bake in the oven for about 5 minutes to soften them a little.
  • While the tomato is in the oven take the removed pulp and finely chop along with most of the remaining red onion (save about 6 thin rings of onion).
  • add the sugar, tomato purée, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.
  • Remove the tomato cups from the oven and crack in one egg into each half.
  • Drop the rings of onion (you previously saved) into each tomato cup.
  • add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation).
  • Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).
  • Serve half covered with the tomato pickle/ketchup you have made.
  • works well with a slice of toasted brown bread.
  • Serve hot.
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