Baked Eggs in Tomatoes with Herbed Topping
Prep time
Cook time
Total time
Simple, earthy, healthy and over the top delcious! Get some beautiful ripe tomatoes from the farm stand, or your garden, scoop out the flesh, lay in some spinach, crack in an egg, top with herbed panko topping, then just bake! Perfect for breakfast, brunch or dinner, everyone loves these!
Author: Ruth Guerri
Recipe type: Brunch
Serves: 2 - 4
Ingredients
- 4 large ripe tomatoes
- drizzle of olive oil
- 1 tsp of kosher salt
- ½ tsp of black pepper or to taste
- 16 or so baby spinach leaves
- 1½ Tbs of grated onion - optional
- 4 large eggs, room temperature
Panko topping
- ¼ cup of plain panko breadcrumbs
- ¼ cup of parmesan cheese
- 1 Tbs of freshly chopped herbs of your choice, I used parsley and basil.
- drizzle of olive oil
Instructions
- Preheat the oven to 400 degrees. Cut the tops off of the tomatoes and use a melon baller or a spoon to scoop out the flesh, careful not to go through the sides or bottom. Place the tomatoes on a baking sheet, drizzle them with olive oil and season with salt & pepper. Bake for 15 minutes.
- Now, place the spinach leaves in the bottom of each tomato and the grated onion if using, crack an egg into a small bowl and pour into a tomato, repeat for the other three.
- Return to the oven and bake for 7 - 8 minutes. Then remove from the oven, sprinkle on the panko and place under the broiler for 2 minutes or until lightly browned. Serve with toast sticks or slices.
YUMMY!
Notes
Be careful when scooping out the flesh to leave enough of the tomato so that it doesn't colapse while baking, and when you pour the eggs in the tomatoes, some of the white may run out, that's perfectly okay.
Scheduled for Friday… with sea scallops on rhe half shell … might invite Nancy and David Endres … if he brings over a bottle of the burbon we brewed last year