Eggs Baked Inside Tomatoes
On a lazy summer day, when the mercury soars and the tomatoes are sweet and ripe, this makes a great, super-easy, fast brunch or quick dinner. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.
- Eggs Baked in Tomatoes
- 2 tablespoons Greek extra virgin olive oil
- 4 medium ripe firm tomatoes
- Salt pepper to taste
- 4 teaspoons crumbled feta or grated parmesan or kefalotyri
- 4 pinches of dried wild Greek oregano
- 4 medium eggs
Preheat the oven to 350F. Lightly oil a small ceramic or ovenproof glass baking dish, large enough to hold the tomatoes snugly.
Using a sharp chef’s or serrated knife, cut off the crowns of the tomatoes. With a paring knife, carefully cut out the core. Don’t puncture the tomatoes. Using a teaspoon, carefully scoop out and discard the tomato pulp.
Sprinkle the inside of each tomato with a bit of salt and pepper, the crumbled feta or grated cheese, and the oregano.
Carefully break each egg, one at a time, into each of the tomatoes, trying not to break the yolk.
Bake the egg-stuffed tomatoes in the center of the oven for about 20 minutes, or until set. Remove, season to taste with additional salt, pepper, or oregano. Serve hot, with good bread and a drizzling of olive oil.