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Eggs Baked in Tomato Cups

Ingredients

  • 4 large, firm, ripe tomatoes
  • salt & pepper
  • 1 tsp minced garlic
  • 4 eggs – discard some of each egg white
  • 2 tsp tomato puree
  • 2 Tbsp cream, or half and half, or milk
  • 1 Tbsp parmesan cheese
  1. Slice top off and scoop out insides of tomatoes
  2. Sprinkle insides with salt and spread 1/4 of the minced garlic into each tomato; turn upside down on paper towels to drain for 30 minutes
  3. Place tomatoes into an ovenproof baking dish
  4. Bread an egg into each tomato
  5. Add salt & pepper
  6. Blend cream and tomato puree; spoon over egg and sprinkle with cheese
  7. Bake in pre-heated 350° oven for 20 minutes or till eggs are set

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