Eggs in tomatoes
3 servings
15 minutes
Eggs in tomatoes is a simple yet exquisite dish that comes to us from sunny Italy. It combines the tenderness of baked eggs with the juiciness of ripe tomatoes, while butter adds extra softness to the flavor. This recipe embodies the philosophy of Italian cuisine—minimalism and naturalness. Baked tomatoes with eggs become something between breakfast and a light dinner, with herbs and spices enhancing its harmony. The dish pairs perfectly with crispy toast that adds textural contrast. It suits both a cozy family breakfast and an elegant dinner. The simplicity of preparation makes it accessible to everyone, while the taste keeps bringing you back for more.
1
Preheat the oven to 180 degrees. Cut off the tops of the tomatoes, and scoop out the flesh and seeds with a spoon.
- Tomatoes: 3 pieces
2
Line a baking tray with parchment paper and place the tomatoes. Add a teaspoon of butter to each, then crack an egg into it. Season with salt to taste. Bake for 25-30 minutes.
- Butter: 3 teaspoons
- Chicken egg: 3 pieces
- Salt: to taste
3
Before serving, you can garnish with greens and sprinkle a little pepper; croutons will be great.
- Green: to taste
- Ground black pepper: to taste