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Baked Eggs in Tomato Cups

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“When looking for something different for a cooked breakfast, thinking eggs seeing the big beef tomatoes we had ... this idea popped into my head.”
READY IN:
30mins
SERVES:
2
YIELD:
2 halves of tomato
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut 1 large beef tomato in half and hollow out the centre (do not discard).
  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. 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. add the sugar, tomato purée, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.
  5. Remove the tomato cups from the oven and crack in one egg into each half.
  6. Drop the rings of onion (you previously saved) into each tomato cup.
  7. add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation).
  8. Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).
  9. Serve half covered with the tomato pickle/ketchup you have made.
  10. works well with a slice of toasted brown bread.
  11. Serve hot.

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