Baked Tomatoes With Eggs
This recipe offers a savory twist on baked eggs, with flavorful ham and fresh tomatoes combining to create a delicious and satisfying dish. The natural sweetness of the tomatoes pairs perfectly with the rich, meaty ham, while sage leaves add a touch of herbal freshness. Each tomato cup holds a delectable mixture of ham, tomato, and sage, complemented by a perfectly cooked egg on top. This dish makes for a delightful and visually appealing breakfast or brunch option that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 40 g ham
- 5 tomatoes
- 5 sage leaves
- 2 eggs
- oil to butter your form
- salt, pepper
Instructions
- Heat the skillet and chop the ham.
- Add the chopped ham to the skillet and cook for about 5 mins.
- Remove the tomato tops and scoop out the tomatoes.
- Chop the tomato "inmate" and add 2-3 table spoons of the chopped tomatoes to the skillet.
- Mix and cook for 2 mins. Chop the sage leaves and add to the ham-tomato.
- Butter the form and place the scooped out tomatoes in the form.
- Using a tea spoon, fill the tomatoes with the ham-tomato-sage mix.
- Heat oven to 200C and bake the tomatoes for 10 mins.
- Remove the form with the tomatoes from the oven and fill the tomatoes with eggs.
- (Divide one egg among 2 tomatoes).
- Season and put the form back in the over. Bake for another 10 mins.
Yield
Serves 2
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