Eggs Baked in Heirloom Tomatoes
As you cut into these juicy tomatoes, savor the aroma of herbs and the warm baked egg and cheese. If you don’t have heirloom tomatoes, choose other large and fresh tomatoes that have nice, thick skins.
Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 9 round heirloom tomatoes
- 6 Tbsp. olive oil
- 2 tsp. herbes de Provence
- ½ tsp. salt
- 2 tsp. freshly ground black pepper
- 8 large eggs
- ½ cup grated Parmesan cheese
- ½ cup crumbled feta cheese
- ¼ cup milk
- ¼ cup fresh basil leaves, torn
- Preheat oven to 375°F.
- Slice top off tomatoes and use a paring knife or small spoon to gently remove core and seeds, making sure not to pierce bottoms of tomatoes but cutting enough flesh to leave ample space to drop in egg.
- Arrange tomatoes so they are snug in an 8" × 8" or larger baking dish lightly greased with cooking spray. Drizzle with olive oil, and add a pinch of herbes de Provence (roughly ⅛ teaspoon each), salt, and pepper.
- Crack an egg into each tomato. Add in 1 tablespoon each of Parmesan cheese, feta cheese, and ½ teaspoon of milk to each tomato.
- Bake 20 minutes for runny eggs and 30 minutes or more for harder yolks. Top with fresh basil leaves and serve warm.