Imagine a breakfast so stunning it looks like it belongs in a gourmet restaurant, yet so simple that even beginner cooks can master it in under 40 minutes. Our Baked Tomatoes and Poached Eggs recipe is a culinary revelation that combines the sun-ripened sweetness of fresh tomatoes with perfectly cooked eggs, creating a dish that's not just a meal, but a Mediterranean experience that will transport your taste buds to the coastal regions of Greece and Italy.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 4 ripe tomatoes
- 2 eggs
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- Wash the ripe tomatoes thoroughly and carefully slice them in half horizontally. Using a spoon, gently scoop out the seeds and create a small cavity in each tomato half to hold the egg.
- Brush a baking dish with olive oil, then place the tomato halves cut-side up. Lightly season each tomato half with salt and freshly ground black pepper.
- Carefully crack an egg into each tomato cavity, ensuring the yolk remains intact. If the egg is large, you might need to let some egg white overflow.
- Sprinkle crumbled feta cheese evenly over the eggs and tomatoes, distributing it carefully to cover most surfaces.
- Place the baking dish in the preheated oven and bake for approximately 15-20 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Remove from the oven and let rest for 2-3 minutes to allow the eggs to finish cooking slightly and the dish to cool marginally.
- Garnish with freshly chopped basil leaves, drizzle with a small amount of additional olive oil if desired, and serve immediately while warm.
Tips
- Choose tomatoes wisely: Select ripe, firm tomatoes with smooth skin to ensure they hold their shape during baking.
- Egg precision: For the most photogenic results, use fresh eggs and crack them carefully into the tomato cavities.
- Temperature matters: Keep your oven rack in the middle to ensure even cooking and prevent burning.
- Yolk preference: Watch your eggs closely - cook 15 minutes for runny yolks, 18-20 for firmer yolks.
- Feta finesse: Use high-quality, crumbled feta for maximum flavor impact.
- Garnish like a pro: Tear fresh basil leaves just before serving to release maximum aroma.
- Serve immediately: This dish is best enjoyed hot, straight from the oven for optimal texture and taste.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 12g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 190mg
