Monday, May 16, 2011

Baked Eggs in Tomato Cups

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'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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