This delicious breakfast recipe can really be eaten for any meal. The juices of the tomato melt into the soft egg and create an amazing flavor from simple ingredients.
Preheat the oven to 400 degrees. Hollow out the innards of the tomato. Crack an egg in the tomato, being careful not to break the yolk. Put the tomato on a baking pan or ramekin and cook for about 25 minutes, checking regularly with a fork to be sure that the egg whites solidify but being careful not to overcook your yolk so that it is still runny when you cut into it. Immediately after you take it out of the oven, sprinkle the cheese on top of the egg and top with fresh basil and salt and pepper to taste.
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I made this for Sunday breakfast this morning. It was ok – not a huge hit with the kids. Make sure you use large tomatoes, or else the whites spill out all over the place. The eggs got kind of tough, I guess because none of us like our yokes runny. Probably won’t make again, but it was fun to try.
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