Beautiful and tasty brunch idea. If you have lots of people coming, this dish is easy to prepare ahead of time. Add your favorite cheese and herbs inside the tomato cup, then crack in an egg and wait for all the tasty tomato juices to be soaked up by the egg as it bakes in the oven.
Parmesan Baked Tomato & Eggs
- 4 large tomatoes
- 4 eggs
- 1/4 cup Parmesan shredded
- Salt and pepper to taste
- Finely diced caramelized onions
- Fresh basil
- Core out some of the tomatoes-but don't remove too much, you want the egg to be almost level with the top of the tomato. You don't need to remove any seeds, as the egg will soak up all the extra tomato juices. Place tomatoes into a greased baking pan.
- Sprinkle some cheese, and seasonings into each tomato shell (along with any other flavorings you'd like). Crack an egg into each tomato, then bake at 350°F for 30-40 minutes, or until egg is cooked to your likeness. Top with any additional cheese if you like. Serve hot.