Baked Eggs In Tomato Cups Food

BAKED EGGS IN TOMATO CUPS

Steps:

• Preheat oven to 350 degrees F.
• Line a 9-inch baking dish with parchment paper or coat dish with cooking spray. Using a serrated knife, cut off the tops of the tomatoes, about a 1/2 inch, and reserve them for your presentation.
• With a spoon or melon baller, gently remove seeds and inner membrane, being careful not to break through the flesh of the tomato. Place tomatoes in your dish and season with salt and pepper.
• Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, about 45 to 50 minutes. Serve with tomato tops and enjoy!

BAKED EGGS IN TOMATO CUPS

Steps:

• Cut 1 large beef tomato in half and hollow out the centre (do not discard).
• Drop in a little fresh basil and a few rings of red onion then bake in the oven for about 5 minutes to soften them a little.
• While the tomato is in the oven take the removed pulp and finely chop along with most of the remaining red onion (save about 6 thin rings of onion).
• add the sugar, tomato purée, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.
• Remove the tomato cups from the oven and crack in one egg into each half.
• Drop the rings of onion (you previously saved) into each tomato cup.
• add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation).
• Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).
• Serve half covered with the tomato pickle/ketchup you have made.
• works well with a slice of toasted brown bread.
• Serve hot.

BAKED EGGS IN TOMATO CUPS

Steps:

• Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
• Herbs: oregano,chervil, basil, sage, Mrs. Dash.
• Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
• Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
• Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
• Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
• Serves 8.

BAKED EGGS AND TOMATOES

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.

EGGS POACHED IN TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes.
• Stir tomato sauce, red wine, parsley, basil, oregano, salt, pepper, bay leaf, and red pepper flakes with the onion and garlic; bring to a simmer, reduce heat to low, and cook until the sauce has thickened, about 45 minutes.
• Crack eggs into a bowl one at a time and gently slide them into the tomato sauce; cook until beginning to firm, 2 to 3 minutes. Spoon sauce over the eggs to cover. Place a lid on the skillet and simmer until sauce has thickened, about 30 minutes.

BAKED EGGS IN WHOLE ROASTED TOMATOES

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.

TOMATO EGG CUPS

Steps:

• 1. Preheat oven to 425°F.
• 2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
• 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
• 4. Break an egg into each tomato.
• 5. Bake, with the sliced tops, for 10 minutes.
• 6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
• 7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

BAKED EGGS IN TOMATOES

Steps:

• Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
• Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.

TOMATO BAKED EGGS

Steps:

• Put a large Dutch oven over medium heat. Add the olive oil, shallot, garlic, and a pinch of salt and cook for 1 minute. Add the tomatoes with juices and allow the sauce to come up to a simmer. Season with salt and pepper and then stir in the parsley.
• Carefully crack the eggs into the sauce so as not to pop the yolks, leaving a little space between each egg. Top with the feta, reduce the heat to medium-low, cover, and cook until the whites are set and the yolks are still runny, about 2 minutes.
• Scoop out the eggs and transfer to plates. Top with sauce and serve.

TOMATO BAKED EGGS

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
• Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
• Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

BAKED PARMESAN AND TOMATO EGG CUPS

Steps:

• Heat oven to 350ºF.
• Place tomatoes, cut sides up, on baking sheet; sprinkle evenly with half the cheese.
• Slip cracked egg into each tomato half; sprinkle with remaining cheese.
• Bake 20 to 23 min. or until egg whites are set and yolks are cooked to desired doneness. Sprinkle with basil.