Tomato Baked Eggs
- Vegetable recipes
- Low fat
- Peanut free
- Low calorie
To match your brunch companions’ preferences, you may want to bake some of the eggs with anchovies and some without.
Ingredients
- 8 medium-large hothouse tomatoes
- 1/4 cup (60 mL) (approx) olive oil
- 8 eggs
- 1/2 tsp (2 mL) crumbled dried oregano
- 1/4 tsp (1 mL) each salt and black pepper
- 8 (approx) anchovy fillets
- 8 slices thick-cut whole wheat bread
- 1 tbsp (15 mL) finely chopped chives or parsley
Preparation
Cut off and discard tops from tomatoes; scoop out and discard seeds, cores and juice. Brush some of the oil over inside of baking dish that snugly accommodates tomatoes. Set tomatoes, open end up, in dish; into each, break egg, then drizzle each with 1 tsp/5 mL of the oil. Sprinkle with oregano, salt and pepper. Halve anchovy fillets lengthwise; crisscross 2 halves over each tomato. Bake in centre of 400F/200C oven until eggs are set, 25 to 30 minutes.
Meanwhile, cut off and discard bread crusts; brush both sides of each slice with oil and lay on baking sheet. Bake on rack below eggs until toasted, about 10 minutes. Set each tomato on slice of toast; sprinkle with chives.
Makes 4 to 8 servings.
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