My Guy Cooks! Just as much, if not more than me. When he cooks, it’s guaranteed to be on the healthy side. When I cook, you get about a 50/50 chance of it being on the healthy side. That’s not too bad right? Well, this is his dish, and I really love it. It’s super versatile. Bake it for a shorter amount of time if you like runny eggs, or cook the eggs completely. Add cooked bacon, fresh pesto or cheese. Sprinkle with as many spices as you’d like.
What a beautiful dish for a Sunday brunch! Dipping toast into these eggs-yum right? Or if you’re going paleo, ix-Nay on the Oas-Tay, you know what I’m saying! But, some crusty, buttery French baguettes would be lovely along side these egg stuffed tomatoes.
- Sea Salt
- Spices- I’ll leave this part up to you, but I bet some pepper, thyme, tarragon….experiment!
- Cheese (optional) to top off the tomato and egg!
Preheat the oven to 400 degrees.
Scrub the tomatoes, and pat them dry. Cut off the tops of the tomatoes, and remove all the seeds. Place parchment paper in a baking dish. Place the tomatoes face up on the baking sheet. Drop a tsp of butter into each tomato. Sprinkle each tomato with salt and pepper. Bake the tomatoes for about 10 minutes. Remove the tomatoes from the oven. Crack one egg into each tomato and sprinkle with the remainder of your seasonings. Bake the egg stuffed tomatoes for another 15 to 20 minutes. Watch them carefully. Check them every few minutes. You might like them a bit more runny, or you might like them fully cooked. This is completely up to you and your guests. Sprinkle the tomatoes with any cheese you’d like and bake for another 3 minutes, or until cheese is nice and melty!