BAKED EGGS IN WHOLE ROASTED TOMATOES
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
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
THE BEST BAKED EGGS IN A TOMATO
This is the Best Baked Eggs in a Tomato recipe, using a unique method to oven bake an egg in a tomato with cheddar cheese, parmesan or no cheese at all!
Provided by Karin and Ken
Categories Breakfast brunch Main Course
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees.
- Prepare a baking sheet with tinfoil lightly coated in cooking spray. Set aside.
- Slice the top off your tomatoes, on the stem side, and use a small spoon to scrape out the core, seeds and pulp.
- Arrange on your prepared baking sheet. You might need to slice a little off the bottom of each tomato to keep them from rolling around on your pan. They have to be as level as possible.
- Using a brush, paint oil all over the inside and outside of each tomato, and season with salt and pepper.
- Sprinkle with basil or thyme and garlic.
- Bake tomatoes for 15 minutes.
- Sprinkle or place a pinch of cheese on the bottom of the tomato.
- Crack an egg and gently slide it into each tomato.
- Sprinkle a quick shake of salt and pepper and some more cheese.
- Return to the oven and bake until eggs are set, 8 to 11 more minutes. Serve immediately. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 246 kcal, Carbohydrate 8 g, Fat 20.4 g, SaturatedFat 3.8 g, Cholesterol 190 mg, Fiber 2.2 g, Sugar 5.3 g, Protein 10 g, Sodium 126 mg, UnsaturatedFat 20.4 g
BAKED EGGS IN TOMATO CUPS
From Vegetarian Times 2006 posted to www.dgustibus.com A bit of a warning, this recipe is designed to show off garden fresh heirlooms as well as range free chicken eggs. It isn't going to taste the same with factory chicken eggs and shipped tomatoes.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Fat 10.4, SaturatedFat 5.1, Cholesterol 182, Sodium 222.2, Carbohydrate 7.7, Fiber 2.2, Sugar 5.1, Protein 12.2
EGGS IN TOMATOES
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper.
- Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel.
- Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately.
EGGS IN TOMATO SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
- Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
- Simmer on low to medium heat, with lid on, for approximately 5 minutes.
- Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
- Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
- Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
- Season with salt, to taste. Add basil leaves at the very end.
BAKED EGGS IN TOMATO-PIMENTO OLIVE SAUCE
A quick tomato sauce seasoned with thyme and studded with pimento-stuffed olives forms the base for this simple stovetop-baked egg dish. Toasted garlic-rubbed country bread is key for mopping up the sauce and the runny yolks.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Smash 3 of the garlic cloves. Heat the oil in a large skillet over medium-high heat until hot. Add the smashed garlic, onions and thyme, and cook, stirring, until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes, olives and olive brine and bring to a simmer. Cook, stirring occasionally, while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
- Make 8 shallow wells in the sauce. Working with 1 egg at a time, crack into a ramekin or glass measure, and then gently pour into the wells. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set and the yolks are still runny, about 8 minutes. Garnish with fresh thyme if using.
- Rub the toasted bread slices with the remaining garlic clove and serve with the sauce and eggs.
EGGS IN TOMATOES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan over medium-high heat. Brush the bread with some olive oil and season with salt and pepper. Grill until nicely toasted on both sides.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, peppers and red pepper flakes. Season with salt and pepper and cook until the vegetables are just starting to brown, a few minutes. Add the tomatoes and bring to a simmer. Add some water if it is too thick.
- Using a large metal spoon or ladle, form 6 evenly spaced divots in the sauce. Crack an egg into each divot and season with salt and pepper. Cover and simmer until the eggs are cooked to your liking.
- Spoon some sauce over each slice of bread and top with an egg. Drizzle with olive oil.
BAKED EGGS AND TOMATOES
Provided by Patrick and Gina Neely : Food Network
Time 37m
Yield 4 servings
Number Of Ingredients 10
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.
TOMATO BAKED EGGS
Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy
Provided by Mary Cadogan
Categories Brunch, Lunch, Main course, Snack, Supper
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium
BAKED EGGS IN TOMATO CUPS
When looking for something different for a cooked breakfast, thinking eggs seeing the big beef tomatoes we had ... this idea popped into my head.
Provided by AskCy
Categories Breakfast
Time 30m
Yield 2 halves of tomato, 2 serving(s)
Number Of Ingredients 10
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.
EGGS BAKED IN WHOLE TOMATOES
This dish has simple flavors but really is best served with fresh from the garden tomatoes, it really makes the whole thing special.
Provided by riffraff
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Scoop out the centers of the tomatoes, making them into cups.
- Break one egg carefully into each tomato.
- Sprinkle with salt and pepper.
- Sprinkle 1 tablespoon of breadcrumps on top of each egg.
- Put one slice of bacon, cut in half, in and X on top of each tomato.
- Bake 30 minutes at 350 degrees or until egg is desired doneness.
- Broil for one minute or until bacon is desired crispness.
Nutrition Facts : Calories 160.3, Fat 5.9, SaturatedFat 1.8, Cholesterol 186, Sodium 184, Carbohydrate 17.7, Fiber 2.8, Sugar 5.8, Protein 9.8
BAKED EGGS IN TOMATOES
Great for brunch (served with toast and country potatoes) or a light summer supper (served with a crispy salad and crusty bread). Use whatever herbs you like - chives, basil, sage, oregano, etc. Dried can be used in place of fresh as needed. Originally from Vegetarian Times.
Provided by Elle_mnop
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F Slice tops off tomatoes and carefully scoop out seeds and pulp. Place tomatoes in a shallow baking dish and sprinkle cavities with salt, pepper, and pinches of cheese.
- Crack one egg into each tomato. Sprinkle with salt, pepper, herbs, and remaining cheese.
- Bake for 20 minutes for soft yolks, 30-35 minutes for hard yolks. Serve immediately.
Nutrition Facts : Calories 124.2, Fat 6.5, SaturatedFat 2.4, Cholesterol 215.2, Sodium 142.7, Carbohydrate 7.7, Fiber 2.2, Sugar 5.2, Protein 9.5
TOMATO BAKED EGGS
Provided by Michael Symon : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
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.
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- Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)
- Arrange the tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
- Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with the fresh herbs. Serve immediately.
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