Tomato Baked Eggs Recipe

Name: Tomato Baked Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large firm yellow tomatoes; salt & freshly ground black pepper; 1 garlic clove, finely chopped; 4 eggs; 3 tablespoons tomato puree; 3 tablespoons heavy cream; 1 teaspoon dried thyme; 2 tablespoons freshly grated parmesan cheese; 4 slices bread; freshly chopped parsley, for garnish

Servings: persons

4 large firm yellow tomatoes
salt & freshly ground black pepper
1 garlic clove, finely chopped
4 eggs
3 tablespoons tomato puree
3 tablespoons heavy cream
1 teaspoon dried thyme
2 tablespoons freshly grated parmesan cheese
4 slices bread
freshly chopped parsley, for garnish

1
Wash the tomatoes.
2
Slice off stem end and scoop out insides.
3
Sprinkle shells with salt and pepper and turn upside down to drain for 30 minutes.
4
Preheat oven to 350.
5
When drained, dry shells inside and out.
6
Sprinkle a little chopped garlic in each shell.
7
Break one egg into each tomato.
8
Beat together tomato puree, cream, and thyme.
9
Spoon evenly over the eggs.
10
Sprinkle with cheese and arrange the tomatoes in a buttered ovenproof dish.
11
Bake at 350 for 30 minutes, or longer until eggs are set.
12
While eggs are cooking, cut bread into rounds.
13
Toast and lightly butter each round.
14
Once the eggs are set, arrange one tomato on each toast round.
15
Sprinkle with chopped parsley and serve at once.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large firm yellow tomatoes, salt & freshly ground black pepper, 1 garlic clove, finely chopped, 4 eggs, and more.

Yes, Tomato Baked Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Baked Eggs

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