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. 
Now Iìm going to study well your recipe….thanks, Flavia
I read this while eating a bagel from the same recipe (with molasses even, because I’m out of barley malt syrup)! I love these bagels so, so much. I usually just eat them with butter on one side and cream cheese on the other, but the chocolate peanut butter banana combo sounds amazing.
Wow, I’d never think to make my own bagels. They sounds (and look) incredible!
Jen, these bagels look gorgeous! I’ve only attempted homemade bagels once, and they were a major fail. I must redeem myself, and this sounds like the perfect recipe with which to do it.
Wow, these look fantastic! You never cease to amaze me with your baking skills!
What a great accomplishment. These look wonderful!
looks so delicious!
have a great time,
Paula
They are so cute! I have never thought to make my own bagels. . . it’s a little intimidating!
So puffy and cute! Bagels are something I would like to try to make at home too. I have definitely seen the barley malt syrup at WF.
They look beautiful!! I remember making bagels once with my mom way back in the day, it was fun but I do remember it taking a long time. I’d lvoe to try it out again now! This recipe sounds great!
I read in The Bread Baker’s Apprentice that if you can’t find malt syrup, just leave it out. Most bread flours contain some of it anyway 🙂 I didn’t have any, so left it out for my kaiser rolls – still tasted wonderful
Those look great! I really want to make bagels as well, hopefully I can try soon!