Best Eggs Baked In Tomato Shells Recipes

BAKED EGGS IN TOMATO SHELLS

Baked Eggs in Tomato Shells image

Provided by Pierre Franey

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 large ripe tomatoes
Salt and freshly ground pepper to taste
1/2 cup chopped white onions
1 tablespoon finely chopped garlic
4 tablespoons chopped fresh basil or Italian parsley
2 tablespoons olive oil
4 medium eggs
4 tablespoons grated Parmesan cheese or Gruyere
4 sprigs watercress for garnishing

Steps:

Preheat oven to 425 degrees.
Core the tomatoes and cut off a small slice from the tops of the tomatoes. Reserve.
Run paring knife around the inner rim of the tomatoes. Carefully scoop out the pulp to make a hollow shell or case. Reserve the pulp.
Sprinkle the insides with salt and pepper. Place the tomatoes on a rack. Turn upside down to drain.
Chop the reserved tomato slices and pulp coarsely.
Combine the chopped tomatoes, onions, garlic, basil, olive oil, salt and pepper. Scatter the mixture evenly over the bottom of an ovenproof baking dish large enough to hold the tomatoes snugly.
Place the tomatoes right side up and break an egg inside each one. Sprinkle with salt and pepper. Scatter the Parmesan cheese over evenly.
Place in the oven and bake for 20 to 25 minutes. Do not let the yolks become too firm. Serve immediately and garnish with watercress sprigs.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED EGGS IN WHOLE ROASTED TOMATOES

Baked Eggs in Whole Roasted Tomatoes image

These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

6 large tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
1 tablespoon fresh thyme leaves
2 cloves garlic, thinly sliced
6 large eggs

Steps:

Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.
Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.

Nutrition Facts : Calories 150 g, Cholesterol 212 g, Fat 10 g, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 109 g

BAKED EGGS AND TOMATOES

Baked Eggs and Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Time 37m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Butter, for ramekins
2 tablespoons olive oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
5 plum tomatoes, seeded and roughly chopped
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper
2 tablespoons chiffonade basil leaves, plus more for garnish
4 eggs

Steps:

Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.
In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.
Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve.