Baked Eggs in Tomatoes recipe
Scrambled eggs are a universal dish for breakfast, you can cook it in the conceivable variants: with vegetables, mushrooms, bacon, chicken, greens, even potatoes and olives. This will be delicious and satisfying.
Baked eggs are fun, versatile, and if you have time to wait for them to bake – which is always longer than one expects – they are an excellent breakfast on a weekend morning.
Indulge yourself in baked eggs in tomatoes and you’ll find yourself in heaven!
Preparation time: 30 minutes.
The recipe is well suited for: breakfast.
4 chicken eggs
Ground black pepper
1 sprig fresh parsley
1 sprig of fresh dill
1 sprig of fresh green basil
Preheat your oven to 350F. You will want to hollow out your tomato to make a cup out of it. At the widest part of the top, cut the top off, maneuvering your knife slightly downwards to remove some of the core as well. Hollow out the inside enough to fit an egg inside.
Sprinkle the inside with a touch of salt and pepper. Gently crack the egg into the cup.
Place on a greased baking dish and bake in the oven for 15 minutes. Remove and sprinkle with herbs. Return to the oven for another 5-10 minutes or until egg is set. Eat hot.
Baked Eggs in Tomatoes are simple step by step recipe with photos.