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Baked Eggs In Tomato Shells

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Ingredients
  Firm tomatoes 4 Large
  Eggs 8
  Grated parmesan cheese 4 Teaspoon
  Chopped parsley 2 Teaspoon
  Butter/Margarine 8 Teaspoon, melted
  Salt To Taste
  Pepper To Taste
  Dry basil 1 Teaspoon (Or To Taste)
Directions

Cut tomatoes in half crosswise.
Leaving a 1/2-inch shell (be careful not to cut through the bottom), scoop out the pulp from each tomato half. (Save pulp and juice for other uses.)
Invert tomato shells on paper towels to drain.
Place tomato shells, hollow side up, in a greased 9 by 13-inch pan; sprinkle each with salt, pepper, and basil.
Carefully break an egg into each tomato shell.
Sprinkle each egg with 1/2 teaspoon of the cheese and 1/4 teaspoon of the parsley, then drizzle 1 teaspoon butter over each.
Bake in a 350° oven for 20 to 25 minutes or until eggs are set to your liking.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Tomato
Cook Time: 
20 Minutes

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