As I prepared this baked egg in a tomato I could not stop singing that darn song. The silly lyrics are still stuck in my head as I type this post and I bet you will be singing it too. Whoops. My deepest apologies.
I saw a recipe for a baked egg in a tomato a few weeks ago and have been dying to dry it ever since. I don't know if this can even be considered a recipe with a mere 3 ingredients;
5 if you count salt
and pepper. I suggest using a tomato from a local farmers market; the Wausau Market had some of the most beautiful tomatoes I have ever seen last Saturday! I absolutely cannot wait until I can make this again using eggs from our very own chickens, which will soon be taking over the Warren backyard any day now!
This is oh so simple, delicious and is a perfect summer lunch. Here's what you will need:
- 1 large tomato
- 1 egg
- Freshly grated cheese
- Salt and Pepper
The recipe I stumbled upon called for freshly grated Parmesan cheese, however, we did not have any on hand so I used crumbled feta in the bottom of the tomato and fresh Gruyere on the top. Preheat your over to 400 degrees. Slice the top of the tomato off and remove the center portion of the tomato. Place a small amount of cheese in the hallowed out tomato and crack the egg into the tomato. Sprinkle with salt and pepper, place the tomato on a baking sheet or in a glass pan and bake for about 25 minutes. Remove from the oven and sprinkle with a bit more cheese. Return the egg to the oven for 5 more minutes.
**make sure you remove enough of the tomato, my egg whites overflowed out of the hole in the tomato and caused me to lose some of the egg to the pan.
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| Start with a ripe tomato... |
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| Remove the seeds |
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| Crack an egg into the tomato |
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| Add your favorite cheese |
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| Place in a glass pan |
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| Bake and enjoy! |
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