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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

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.

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 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