Baked Egg in a Tomato
I wanted to use up some of our tomatoes in a more creative way. I told Hubby I was trying a new recipe for lunch on Sunday. He’s pretty used to that happening these days, but he said this is not at all what he was expecting. I think he was expecting something sweet.
The baked egg in a tomato came out really good. The yolks were just slightly runny which is exactly how I like it. The combination of a fresh tomato, some cheese, and a baked egg made for a perfect weekend lunch.
I’m submitting this recipe for August’s What’s Baking? The theme was “Celebrate Summer” this month and I decided to mix things up by baking something savory instead of a sweet treat. Be sure to go check out The Mess Pot for a recap of what everyone else made
Baked Egg in a Tomato
Yield: Serves 2
Ingredients:
2 large tomatoes
2 large eggs
1/4 cup shredded Mozzarella
1/4 cup shredded Parmesan cheese
Salt and Pepper, to taste
basil, to taste
Directions:
Preheat oven to 425.
Slice off the tops of each tomato. Using a sharp paring knife and a spoon, gently cut around the inside perimeter of the tomato and scoop out the seeds. Place tomatoes upside down on a tea towel or paper towel for a few minutes to let some more of the water drain out of the tomatoes. If you skip this step, the tomatoes may come out a little watery after baking them.
Place the tomatoes in an oven proof baking dish.
Depending on the size of your tomatoes, place 1-2 Tablespoons of the shredded Mozzarella in the bottom of each, making a little well with your fingers so the eggs will lay flat.
Break the egg into a small bowl. Carefully pour the egg into a tomato being careful to keep all the whites inside the tomato. Repeat with other egg and tomato.
Bake the eggs for 10 minutes. They will just begin to set by this time.
After 10 minutes, sprinkle the tops of the eggs with Parmesan cheese. Bake for another 7-13 minutes, until the eggs are set to your desired consistency.
Remove the eggs from the oven and let sit for 2 minutes. Sprinkle with salt and pepper, and garnish with fresh basil.
Recipe seen on Taste and See, originally from Epicurious.com
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ı lıke banana bread
very goog !
Any special tips for freezing your bread & muffins? I really would like to stock up our freezer with some yummy things like that.
Hey Amanda – I usually wrap the bread/muffins individually with saran wrap. Then I put them into a large Ziplock bag and throw them into the freezer.
I’m with you on your Black Friday traditions. I do NOT like pushing, shoving, rude crowds but LOVE delish foods like this banana bread! Thanks for sharing!
~ingrid
This bread came out great. I substituted I Can’t Believe It’s Not Butter for the shortening and used whole wheat flour instead of regular. The bread came out moist and flavorful, with a perfect thick crust on the top. I’m keeping this as my go-to banana bread recipe.