Monday, July 9, 2012

The breakfast project

The breakfast project's Summer garden edition
Baked Eggs in Whole Roasted Tomatoes


6 large tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
1 tablespoon fresh thyme leaves
2 cloves garlic, thinly sliced
6 large eggs


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.

Recipe from here

I used yellow tomatoes from our garden. Talk about a good problem to have... Too many tomatoes from this year's crop...

Are you looking for more ideas to make with your abundant Summer crop of tomatoes? Go here for my favorite way to use Summer tomatoes... Gazpacho!

See all breakfast project post here

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