Doing something a little different for my first blog post in 2017. If you’ve been following my blog, you might notice I’m all about breakfasts; especially when it’s combined with baking. I still love frying & flipping omelettes, but something about baking eggs with different spices & ingredients gives them a unique flavor for sure.
This is the recipe for Baked breakfast tomatoes.
Ingredients: (makes 2 cups)
- 2 large tomatoes (hard)
- 2 eggs (one for each tomato cup)
- 2 tbsp shredded parmesan cheese
- 1 tsp herbs of preference (I used thyme)
- Slice of cheddar cheese (cut into thin strips)
- 2 tbsp olive oil in a deep bowl
- Pinch of salt & pepper for seasoning
Method:
Preheat oven to 220° C (425°F). Remove tops of the tomatoes and scoop out seeds and pulp using a spoon.
Dip the tomatoes i the olive oil bowl, and place in a shallow baking dish, sprinkle with a bit of salt & pepper and put in a pinch of the parmesan cheese.
Gently crack the egg into the tomato. Sprinkle with pepper, salt, other herbs and a tiny bit of parmesan.
Bake for 20 minutes for soft yolks (and 30 to 35 for hard yolks). 
During the last 4 minutes place the thin slices of the cheddar cheese in a cross pattern on top.
Melt and let brown.
Sprinkle with some chives or more herbs, and serve!
