Uova Di Pomodoro (Eggs Baked in Tomatoes)
From the Silver Spoon Cookbook
- vine ripened tomatoes
- same number of eggs
- 1 tsp of olive oil for each tomato
- dried oregano
- salt and pepper
Preheat the oven to 400 degrees
Cut off the tops of the tomatoes and scoop out the seeds.
Sprinkle the inside of the tomatoes with salt and lay upside down on a paper towel to allow to drain for 10 minutes.
Put 1 tsp of olive oil in each tomato and sprinkle the insides with a pinch of oregano and pepper.
Bake tomatoes for 20 minutes. Remove from oven and add egg to the center of each tomato. The eggs will sizzle in the hot oil.
Place the tomatoes back in the oven for 5-7 minutes.
I sprinkled the tops with Parmesan cheese and dried dill. Don't they look like little eggy eyeballs? Is that unappetizing?
I sided the tomatoes with the left over potatoes and broccoli from our Easter Dinner. Boom, 30 minutes later and its brinner time.