Description
Start your day with these delicious baked breakfast tomatoes. Halved ripe tomatoes are seasoned, drizzled with olive oil, and topped with fresh eggs, then baked to perfection. Garnished with fragrant basil, this simple and nutritious recipe offers a wholesome and flavorful morning meal that is easy to prepare and sure to impress.
Ingredients
Scale
Ingredients
- 4 ripe tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 eggs
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the tomatoes and eggs evenly.
- Prepare the tomatoes: Slice each ripe tomato in half horizontally and place the halves cut side up in a baking dish, arranging them so the eggs can be cracked into the center.
- Season the tomatoes: Drizzle the olive oil evenly over the tomato halves, then sprinkle with salt and pepper to enhance their natural flavors.
- Add the eggs: Carefully crack one egg into the center of each tomato half, taking care not to break the yolk.
- Bake: Place the baking dish in the preheated oven and bake for about 15 minutes, or until the egg whites are set but the yolks remain slightly runny as preferred.
- Garnish and serve: Remove the dish from the oven, garnish each tomato with fresh basil leaves, and serve immediately for a warm, savory breakfast.
Notes
- Use ripe but firm tomatoes to hold the egg well.
- If a firmer yolk is desired, bake an additional 3-5 minutes.
- Fresh basil can be substituted with parsley or chives for variation.
- This dish can be prepared ahead to the point of baking, then baked fresh in the morning.
- Serve with toast or crusty bread for a complete breakfast.
