Food & Cooking Recipes Breakfast & Brunch Recipes Baked Eggs in Whole Roasted Tomatoes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 20, 2020 Print Share Share Tweet Pin Email Photo: Hans Gissinger Servings: 6 These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices. Ingredients 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 Directions 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. Cook's Notes For better aim, crack the egg into a teacup first, then pour it on the tomato. Print