Tomato And Basil Egg Cups Recipes
BAKED EGGS IN TOMATO CUPS
When looking for something different for a cooked breakfast, thinking eggs seeing the big beef tomatoes we had ... this idea popped into my head.
Provided by AskCy
Categories Breakfast
Time 30m
Yield 2 halves of tomato, 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut 1 large beef tomato in half and hollow out the centre (do not discard).
- Drop in a little fresh basil and a few rings of red onion then bake in the oven for about 5 minutes to soften them a little.
- While the tomato is in the oven take the removed pulp and finely chop along with most of the remaining red onion (save about 6 thin rings of onion).
- add the sugar, tomato purée, chopped basil leaves, salt, pepper and red wine vinegar and cook down into a thick sauce.
- Remove the tomato cups from the oven and crack in one egg into each half.
- Drop the rings of onion (you previously saved) into each tomato cup.
- add a small pile of grated Parmegano cheese on top (try to leave the yolk showing for presentation).
- Sprinkle with pepper and carefully place in the red hot oven for another 5-10 minutes (until the egg has cooked).
- Serve half covered with the tomato pickle/ketchup you have made.
- works well with a slice of toasted brown bread.
- Serve hot.
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