We planted a bunch of tomatoes this year. Six plants started in pots, three from seeds. Some are doing better than others. Plus, we had a late summer here, so I think our foggy mornings didn’t make the tomatoes too happy. But, that didn’t stop me from eating fresh and delicious tomatoes. Other gardens were more successful this summer, and friends were happy to share their bounty with us!
I found this recipe from Martha. And the variations are endless. You cut the top off of your big, juicy beefsteak tomato and spoon out the seeds and innards. Place inside your tomato some corn kernels, but I also can see spinach, ham or bacon in the tomato, too. Whisk separately your eggs and chives. My honey loves capers, so we threw them in, too. Pour into the tomato and top with parmesan cheese. Again, why not cheddar or swiss?
This was a tasty little quiche that embodies summer. Yes, I’m not willing to let summer go just yet. Even if the nights are getting nippy here.
My tomato plants are full with tomatoes that are about to turn red. I’m keeping guard so this mean squirrel won’t take any away, like he snatched our strawberries. Summer tomatoes are special and this is a great way to honor them!
For the full recipe for Baked Eggs in Tomatoes, click here!
And find more surprises to come on Family Spice!