Baked Tomatoes with Eggs
Inspired Taste
Updated Apr 7, 2015
This elegant serving idea is perfect as a showstopping brunch dish when tomato season is at its height.
Baked Tomatoes with Eggs
- Prep Time 15 min
- Total 30 min
- Servings 4
- Ingredients 6
Ingredients
- 4 large tomatoes
- 4 teaspoons olive oil
- Salt and freshly ground pepper
- 8 fresh basil leaves, plus additional for garnish
- 4 large eggs
- 1 tablespoon grated Parmesan cheese
Instructions
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Step1Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
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Step2Cut a thin 3-inch round slice from tops of tomatoes; reserve tops. Leaving 1/4 inch around side of each tomato, remove and discard insides from tomatoes, creating 1/2-inch deep cavity. Place tomatoes on cookie sheet.
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Step3Drizzle 1 teaspoon olive oil over each tomato, rubbing around outside as well as inside each tomato. Season tomatoes with salt and pepper; line each with 2 basil leaves. Carefully crack 1 egg into each cavity. Sprinkle tops of eggs with salt and pepper.
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Step4Bake 10 minutes; place reserved tomato tops on cookie sheet; bake 5 to 10 minutes longer or until egg whites and yolks are firm, not runny.
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Step5Serve warm with additional small or torn basil leaves and a sprinkle of Parmesan cheese.
Nutrition
Nutrition Facts are not available for this recipe
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