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Baked Tomato and Eggs Cups Recipe

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This recipe for Baked Tomato and Eggs Cups is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes)
6 eggs (smaller eggs are better for Roma tomatoes)
salt and pepper to taste
fresh herbs
toasted bread for serving
Directions:
Directions:
Preheat oven to 450º

Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.

Crack eggs and gently place in the cavity of each tomato.

Season with salt and pepper. I added dried red pepper flakes for a little heat.

Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.

Remove from oven and top with fresh chopped herbs.

Serve as is or on top of a crusty piece of toasted bread. This is also wonderful stuffed into a toasted bagel.
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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