Eggs in Roasted Tomatoes

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You want to eat this, right? It’s easy and totally worth your valuable time. Eggs in Roasted Tomatoes makes a great meal solo, but can also be a great side dish, like in the photo, above, with Best Grass Fed Bacon Burgers and chunky guacomole. We’ve also had them for breakfast.
I took 4 large organic tomatoes and sliced off the top of each one. Then, using a teaspoon, I cored them out a little bit and got out the seeds. I rubbed coconut oil in the bottom of a baking dish.
I poured a tsp of olive oil on each tomato.
I sprinkled them with Salt Traders Cherry Wood Smoked Salt, freshly ground pepper, and garlic powder, and basil. (I didn’t have fresh basil, but it would have been perfect)
I roasted the tomatoes in a 400 degree oven almost 30 minutes. They smelled absolutely incredible!
I took them out of the oven and cracked an egg INTO each tomato and added more smoked sea salt and pepper. I put them back into the oven for 10-12 minutes.
(You may like your eggs a little less done, maybe 8 or 9 minutes – just watch them)
You could do more than four tomatoes at a time if you needed to. I’ve done 8 big tomatoes in a 9 x 12 glass baking dish recently, too. Delicious!
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