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."
 
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photo by AskCy photo by AskCy
photo by AskCy
photo by Baby Kato photo by Baby Kato
photo by AskCy photo by AskCy
photo by AskCy photo by AskCy
photo by AskCy photo by AskCy
Ready In:
30mins
Ingredients:
10
Yields:
2 halves of tomato
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. Wow, what a great recipe AskCy. I have made this twice. I enjoyed it for lunch last week and then made a breakfast for dinner meal the other night and this was the star of the show along with the Canadian peameal bacon. The recipe was quick and easy to make, with wonderful results. So much flavor. I really enjoyed the tomato sauce. Thank you for sharing this recipe. Made for Name That Ingredient Tag Game.
     
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RECIPE SUBMITTED BY

First started cooking like most people with my mother and grandmother when I was a small child. Even back then I like to mess with food and create different things (pizza toast, cheese spread toasted, fried bread made by buttering the bread and toasting it under the grill..) you can see I was heavily influenced by toast back then but I was only 8 or so... By about 12 I'd started helping out on a sunday with the cooked breakfast, sometimes even doing it all. Since then I've cooked for myself and then for my family and now very extended family. However my real passion for food took off after going on holiday and trying wonderful new dishes that I'd previously never even heard of. This meant once home I'd be having a go at recreating what I'd had... This is still what I'm doing today along with coming up with new and different twists on things and improving on recipes I've made and dishes I've had... welcome to my World LOL Steve
 
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