Best 4 Baked Eggs In Whole Roasted Tomatoes Recipes
**Baked Eggs in Whole Roasted Tomatoes: A Flavorful and Easy Brunch Dish**
Kick-start your day with a delightful and effortless brunch recipe: Baked Eggs in Whole Roasted Tomatoes. This dish combines the vibrant flavors of roasted tomatoes with the richness of baked eggs, creating a symphony of tastes that will tantalize your palate. Get ready to indulge in a culinary experience that is both visually appealing and incredibly satisfying. Our collection of recipes offers variations to suit every taste, from classic preparations to exciting flavor combinations. Whether you prefer a simple yet elegant presentation or a burst of herbs and spices, you'll find the perfect recipe to match your preferences. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you wanting more.
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
WHOLE ROASTED TOMATOES
When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato Pasta with Basil, Beef and Tomato Stew, and Spiced Tomato Soup.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 10 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.
Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 4 g, Protein 3 g
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
TOMATO BAKED EGGS
Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy
Provided by Mary Cadogan
Categories Brunch, Lunch, Main course, Snack, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
- Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
- Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.
Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium
Tips:
- Select ripe and firm tomatoes: Choose tomatoes that are free of blemishes and have a deep red color. Firm tomatoes will hold their shape better during roasting.
- Use fresh eggs: Fresh eggs will produce taller and fluffier baked eggs.
- Season the eggs and tomatoes well: Use a variety of herbs and spices to flavor the eggs and tomatoes. Salt and pepper are essential, but you can also add garlic, paprika, chili powder, or cumin.
- Roast the tomatoes until they are soft and slightly caramelized: This will take about 20-25 minutes. The tomatoes should be soft enough to easily pierce with a fork.
- Crack the eggs into the roasted tomatoes: Be careful not to break the yolks.
- Bake the eggs until they are set: This will take about 15-20 minutes. The eggs are done when the whites are firm and the yolks are still slightly runny.
- Serve the eggs immediately: Baked eggs in whole roasted tomatoes are best enjoyed fresh out of the oven.
Conclusion:
Baked eggs in whole roasted tomatoes is a delicious and easy-to-make breakfast, lunch, or dinner. This dish is packed with flavor and nutrients, and it can be tailored to your liking by adding different herbs, spices, and vegetables. Whether you are looking for a quick and easy meal or a special occasion dish, baked eggs in whole roasted tomatoes is sure to please.
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