Best 2 Baked Eggs In Tomato Shells Recipes

Indulge in a symphony of flavors with our baked eggs in tomato shells, a culinary delight that combines the richness of eggs with the vibrant tang of tomatoes. This versatile dish can be tailored to your taste buds, whether you prefer a classic preparation or a burst of spicy heat. Dive into the classic recipe for a comforting and simple meal, featuring eggs nestled in juicy tomato shells, seasoned with aromatic herbs and a touch of salt and pepper. Elevate your taste buds with the spicy baked eggs in tomato shells, where a blend of chili peppers and cumin dances on your palate. For vegetarians, the baked eggs in tomato shells without meat offer a hearty and satisfying option, packed with the goodness of tomatoes, herbs, and cheese. And for those seeking a touch of luxury, the baked eggs in tomato shells with bacon and cheese provide a delectable combination of crispy bacon, melted cheese, and succulent tomatoes. No matter your preference, our baked eggs in tomato shells promise a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED EGGS IN TOMATO SHELLS

Baked Eggs in Tomato Shells image

Provided by Pierre Franey

Categories easy, appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 large ripe tomatoes
Salt and freshly ground pepper to taste
1/2 cup chopped white onions
1 tablespoon finely chopped garlic
4 tablespoons chopped fresh basil or Italian parsley
2 tablespoons olive oil
4 medium eggs
4 tablespoons grated Parmesan cheese or Gruyere
4 sprigs watercress for garnishing

Steps:

Preheat oven to 425 degrees.
Core the tomatoes and cut off a small slice from the tops of the tomatoes. Reserve.
Run paring knife around the inner rim of the tomatoes. Carefully scoop out the pulp to make a hollow shell or case. Reserve the pulp.
Sprinkle the insides with salt and pepper. Place the tomatoes on a rack. Turn upside down to drain.
Chop the reserved tomato slices and pulp coarsely.
Combine the chopped tomatoes, onions, garlic, basil, olive oil, salt and pepper. Scatter the mixture evenly over the bottom of an ovenproof baking dish large enough to hold the tomatoes snugly.
Place the tomatoes right side up and break an egg inside each one. Sprinkle with salt and pepper. Scatter the Parmesan cheese over evenly.
Place in the oven and bake for 20 to 25 minutes. Do not let the yolks become too firm. Serve immediately and garnish with watercress sprigs.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED EGGS IN WHOLE ROASTED TOMATOES

Baked Eggs in Whole Roasted Tomatoes image

These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

6 large tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground black pepper
1 tablespoon fresh thyme leaves
2 cloves garlic, thinly sliced
6 large eggs

Steps:

Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.
Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.

Nutrition Facts : Calories 150 g, Cholesterol 212 g, Fat 10 g, Fiber 3 g, Protein 8 g, SaturatedFat 2 g, Sodium 109 g

Tips:

Select ripe, firm tomatoes: Choose tomatoes that are free of blemishes and bruises, with smooth, taut skin. Avoid tomatoes that are too soft or have cracks.
Use fresh herbs: Fresh herbs like basil, oregano, and thyme add a burst of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but use less, as they are more concentrated.
Don't overcook the eggs: The eggs should be cooked until the whites are set and the yolks are still runny. Overcooking will make the eggs tough and rubbery.
Serve immediately: Baked eggs in tomato shells are best served hot out of the oven, garnished with fresh herbs and a sprinkle of cheese.

Conclusion:

Baked eggs in tomato shells are a delicious and easy-to-make breakfast, lunch, or dinner option. They are packed with protein, vitamins, and minerals, and can be customized to your liking with different herbs, vegetables, and cheeses. Whether you are looking for a quick and healthy weekday meal or a special occasion brunch dish, baked eggs in tomato shells are sure to please everyone at the table.