Monday, May 16, 2011

Baked Eggs in Tomato Cups

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Hello all! I know it's been awhile, but I found a yummy new breakfast recipe I wanted to share. So...I love eggs. They can be made any way and I will eat them up. I always have eggs for breakfast, and many times I have one as an after dinner snack before I go to bed. Recently my sister introduced me to the site Food Gawker. I'm sure many of you are already familiar with this treasure trove of recipes, but apparently I was living under a rock. After many hours of surfing the site I typed in eggs under the search. This recipe was on the first page and I knew I HAD to make it. It's so simple, and so tasty, I highly recommend this if you're a fan of eggs and tomatoes together. The original recipe uses tarragon as the spice, but I switched it to thyme. You can use any spice you like though...basil would also be good. Enjoy!


'Baked Eggs in Tomato Cups'
Source: Roti n Rice via Food Gawker

4 medium sized tomatoes on the vine
4 large eggs
1 tbsp butter
Freshly minced or dried thyme
Salt and pepper

Heat oven to 375. Slice off the tops of tomatoes. Carefully scoop out the pulp. Place tomatoes on a shallow baking pan. Crack an egg into each tomato cup. Add ¼ tablespoon butter, sprinkle with thyme (or seasoning of your choice) and season with salt and pepper. Bake for 25 to 30 minutes . Remove and serve immediately with toast.

*If you prefer your egg yolks to be runny, bake for 20 to 25 minutes.*

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