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Gallery Baked Eggs in Whole Roasted Tomatoes Credit: Hans Gissinger Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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
Cook’s Notes For better aim, crack the egg into a teacup first, then pour it on the tomato.
Gallery Baked Eggs in Whole Roasted Tomatoes Credit: Hans Gissinger
Recipe Summary Servings: 6
Gallery
Baked Eggs in Whole Roasted Tomatoes Credit: Hans Gissinger
Baked Eggs in Whole Roasted Tomatoes
Credit: Hans Gissinger
Baked Eggs in Whole Roasted Tomatoes
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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
Directions
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.
Cook’s Notes For better aim, crack the egg into a teacup first, then pour it on the tomato.
Cook’s Notes
For better aim, crack the egg into a teacup first, then pour it on the tomato.
Reviews
Add Rating & Review
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All Reviews for Baked Eggs in Whole Roasted Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Eggs in Whole Roasted Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest