Eggs baked in tomatoes
3 servings
30 minutes
Eggs baked in tomatoes are a refined yet simple Italian recipe that reflects the spirit of Mediterranean home cooking. The dish combines the freshness of ripe tomatoes, the richness of chicken eggs, and the tenderness of parmesan to create a harmony of flavors. Baking gives the eggs lightness and lightly caramelizes the tomatoes, enhancing their natural sweetness. Oregano and basil add an herbal note that intensifies the Mediterranean character. This dish is perfect for both a light breakfast and an elegant dinner. Serving it directly in baked tomatoes makes it not only appetizing but also striking. In Italy, such recipes are often found in regional cuisine, especially in rural homes where simple yet flavorful dishes are cherished.
1
Preheat the oven to 220°C. Cut off the tops of the tomatoes, and scoop out the seeds and flesh.
- Tomatoes: 8 pieces
2
Place the tomatoes in a low-sided baking dish, sprinkle the insides with salt and pepper, and add a pinch of grated cheese.
- Tomatoes: 8 pieces
- Grated Parmesan cheese: 40 g
3
Crack 1 egg into each tomato. Sprinkle with salt, pepper, and the remaining cheese.
- Chicken egg: 8 pieces
- Grated Parmesan cheese: 40 g
4
Bake for 20 minutes for soft-boiled eggs, 30-35 for hard-boiled eggs. Serve immediately.
- Chicken egg: 8 pieces
