Baked Eggs in Whole Roasted Tomatoes
Ketchup and eggs all grown up: These rustic tomatoes deliver a similar sweet-savory fix. (We particularly love the way the eggs soak up the juices.)
- Servings: 6
Photography: Hans Gissinger
Source: Whole Living, May 2012
- 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
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.