Baked Tomatoes with Eggs

Bloggers Adam and Joanne Gallagher from Inspired Taste bake tomatoes filled with eggs for an easy breakfast or dinner.

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Prep Time 15 min
Total Time 30 min
Servings 4

Ingredients

4: large tomatoes

4: teaspoons olive oil

: Salt and freshly ground pepper

8: fresh basil leaves, plus additional for garnish

4: large eggs

1: tablespoon grated Parmesan cheese

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Directions

1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
2 Cut a thin 3-inch round slice from tops of tomatoes; reserve tops. Leaving 1/4 inch around side of each tomato, remove and discard insides from tomatoes, creating 1/2-inch deep cavity. Place tomatoes on cookie sheet.
3 Drizzle 1 teaspoon olive oil over each tomato, rubbing around outside as well as inside each tomato. Season tomatoes with salt and pepper; line each with 2 basil leaves. Carefully crack 1 egg into each cavity. Sprinkle tops of eggs with salt and pepper.
4 Bake 10 minutes; place reserved tomato tops on cookie sheet; bake 5 to 10 minutes longer or until egg whites and yolks are firm, not runny.
5 Serve warm with additional small or torn basil leaves and a sprinkle of Parmesan cheese.