Baked Eggs In Tomato Cups

1. 1

   Cut 1 large beef tomato in half and hollow out the centre (do not discard).

2. 2

   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.

3. 3

   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).

4. 4

   add the sugar, tomato puree, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.

5. 5

   Remove the tomato cups from the oven and crack in one egg into each half.

6. 6

   Drop the rings of onion (you previously saved) into each tomato cup.

7. 7

   add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation).

8. 8

   Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).

9. 9

   Serve half covered with the tomato pickle/ketchup you have made.

10. 10

    works well with a slice of toasted brown bread.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.