Baked eggs are a breakfast treat, especially lovely to look at served in ramekins or little bowls. These tomato-baked eggs make for a tasty twist: the eggs look great nestled inside a ripe tomato, but it's the flavors that really count. Almost any toppings and cheeses that go well with tomatoes would work with this recipe, but I like these tomato-baked eggs with feta and basil. Serve them in ramekins with toast for dipping. It's a fancy-seeming breakfast that won't derail your entire morning.
Baked Eggs in Tomatoes
Medium sized tomatoes (I used kumatas)
Feta cheese, crumbled
Salt and pepper to taste
Preheat the oven to 350 degrees.
Cut the tomatoes along the top and hollow them out with a spoon. You can put the tomatoes on a baking sheet or into little ramekins to cook.
Stuff crumbled feta and basil into the bottom of the tomato until the hollowed-out space is about 1/3 of the way full.
Crack an egg into a bowl and use a spoon to transfer the yolk into the tomato. Pour however much of the white will fit in after the yolk.
Top with a little bit more feta and basil as a garnish.
Cook for about 15-20 minutes, or until the whites set completely. Garnish with fresh basil and add salt and pepper to taste.