Translate

Search Jesse Bluma at Pointe Viven Blog

Browse Cookery Articles

Browse Culture Articles

Browse Community Articles

Click here to subscribe for free email updates, thank you.

Click here to subscribe for free email updates, thank you.

Baked Eggs in Roasted Tomatoes by Jesse Bluma



Baked Eggs in Roasted Tomatoes 




Looking for a new breakfast, brunch, or dinner dish?  Look no further.  This is my recipe for baked eggs in roasted tomatoes.  Roasting tomatoes brings forth an extra pop of flavor, the eggs are warm, and the dill adds a cross hint of lemon and fennel.  

Ingredients

6 large organic tomatoes (or one per person)
2 tablespoons extra virgin olive oil
1 tablespoon baby dill (for roasting)
1 tablespoon baby dill (for garnishing after roasting)
3 cloves garlic, finely chopped
6 large organic eggs


Directions

1.  Preheat oven to 400 degrees Fahrenheit or 204 degrees Celsius.

2.  Gently wash tomatoes and dry.

3.  Use a serrated knife to cut the top third off of each tomato on a cutting board.  

4.  Remove the core and seeds inside each tomato using a small spoon and paring knife.

5.  Measure and cut parchment paper to cover a baking sheet.  

6.  Place the tomatoes on the parchment inside the baking sheet.  

7.  Drizzle the tomatoes with the extra virgin olive oil.  

8.  Sprinkle the sea salt on the tomatoes.  

9.  Sprinkle the baby dill on the tomatoes.  

10.  Evenly sprinkle chopped garlic on tomatoes.  

11.  Place the baking sheet with tomatoes in the oven and roast for approximately 30 minutes, until tomatoes are caramelized.  

12.  Crack each egg one at a time into a small bowl, check that each is good--the albumen should not be runny or watery.

13.  Open the oven door and use oven mitts to pull out the rack and gently transfer one egg into each tomato, remember to be cautious with the heat of the baking sheet and baking rack.  

14.  Sprinkle salt and pepper on to each egg.  

15.  Use oven mitts to push back the rack and close the oven door.

16.  Bake eggs in tomatoes for approximately 7 to 10 minutes, baking time will depend upon oven, egg, and tomato size. 

17.  Garnish the top of each tomato with a snippet of baby dill leaves.   






Join the Jesse Bluma at Pointe Viven circle:
sign-up for email updates. 

No comments:

Post a Comment

Join Me: Subscribe for Email Updates

Join Me: Subscribe for Email Updates Jesse Bluma at Pointe Viven. All rights reserved. Jesse Bluma at Point Viven libera...

About

taste in cookery, culture, and
community, provides gourmet goods
made with organic ingredients, inspired
by the culinary worlds of California,
Central, and South America, and
engages in a community of customers
and readers with lifestyle content,
reviews, and expertise. © Jesse Bluma at Pointe Viven

Shop Jesse Bluma at Pointe Viven

Panasonic
button

Search

MyFreeCopyright.com Registered & Protectedwhat can i copyright

Print

Amazon Associate Disclaimer

Jesse Bluma at Pointe Viven is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Shop Jesse Bluma at Pointe Viven

© Jesse Bluma at Pointe Viven

Jesse Bluma at PointeViven

My photo
Jesse Bluma at Point Viven liberates taste in cookery, culture, and community, provides gourmet goods made with organic ingredients, inspired by the culinary worlds of California, Central, and South America, and engages in a community of customers and readers with lifestyle content, reviews, and expertise. Use and redistribution of original content allowed only with explicit permission of site owner and author.