Baked Eggs in Tomatoes

These Baked Eggs in Tomatoes make a delicious addition to a family brunch or a perfect meal all by itself.

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!

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Yield: 4 servings

Baked Eggs in Tomatoes

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These Baked Eggs in Tomatoes make a delicious addition to a family brunch or a perfect meal all by itself.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 4 large beefsteak tomatoes
• ½ teaspoon salt
• ¼ teaspoon black pepper, ground
• ½ cup corn kernels, fresh or frozen
• 4 eggs, large
• 2 teaspoon chives, diced
• 1 TBS capers
• ¼ cup Parmesan cheese, grated

Instructions

1. Preheat oven to 350ºF.
2. Line a 9-inch baking dish with parchment paper. Set aside.
3. Cut the top ½ inch off the tomatoes. With a spoon, gently remove seeds and inner membrane of the tomato.
4. Place tomatoes onto prepared dish. Season with salt and pepper.
5. Divide the corn equally into the 4 tomatoes, approx 2 TBLS for each
6. In a small bowl, whisk together the eggs, chives, capers, salt and pepper. Divide egg mixture among the tomatoes and top with parmesan cheese (approx 1 TBLS on each tomato)
7. Bake until egg mixture is set, 45-50 minutes.
8. Serve warm.

Notes

Serving Suggestions: Great for breakfast, brunch or lunch! Substitute parmesan cheese for shredded cheddar or swiss. Substitute corn with spinach. You can also substitute corn with some diced ham or bacon.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 191mgSodium: 534mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 10g