This recipe for stuffed tomatoes is a delicious alternative to sweet treats. We especially love the way the eggs absorb the juices. The recipe calls for 6 large tomatoes, 2 tablespoons of extra virgin olive oil, coarse salt and ground black pepper, 1 tablespoon of fresh thyme leaves, 2 cloves of garlic thinly sliced, and 6 large eggs. Preheat the oven to 400 degrees. Cut off the top third of the tomatoes and use a small spoon to remove the pulp and seeds. Place in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until the tomatoes are tender and caramelized, about 30 minutes. Crack an egg into each tomato and season with salt and pepper. Bake until the eggs are just set, 7 to 9 minutes more. For best results, crack the egg into a cup first, then pour it over the tomato.
26.04.2023 @ 21:59
This recipe for stuffed tomatoes is a delicious alternative to sweet treats. We especially love the way the eggs absorb the juices. The recipe calls for 6 large tomatoes, 2 tablespoons of extra virgin olive oil, coarse salt and ground black pepper, 1 tablespoon of fresh thyme leaves, 2 cloves of garlic thinly sliced, and 6 large eggs. Preheat the oven to 400 degrees. Cut off the top third of the tomatoes and use a small spoon to remove the pulp and seeds. Place in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until the tomatoes are tender and caramelized, about 30 minutes. Crack an egg into each tomato and season with salt and pepper. Bake until the eggs are just set, 7 to 9 minutes more. For best results, crack the egg into a cup first, then pour it over the tomato.