This egg dish is all it's cracked up to be. Topped with fresh tomatoes, it's no yolk. If you want to get real creative, simply add a Greek or Italian twist by changing up the cheese to mozzarella or feta. Let your conscious be your guide in egg-acting this recipe.
At a glance
8 large tomatoes 1/3 cup grated Parmesan cheese, divided 8 medium eggs 1 tsp. dried basil or other herbs Salt and pepper
Preheat oven to 425 degrees. Slice tops off tomatoes; scoop out seeds and pulp. Place tomatoes in shallow baking dish and sprinkle cavities with salt, pepper, and pinches of cheese. Crack open one egg into each tomato. Sprinkle with salt, pepper, basil, and remaining cheese. Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks. Serve immediately.
It is recommended that you use organic eggs and tomatoes--you will taste the difference! Feel free to combine herbs like basil, oregano, and thyme. You can also sprinkle the top with feta before you bake. Yum!
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