Baked Eggs in Whole Roasted Tomatoes

Baked Eggs in Whole Roasted Tomatoes

I recently started getting a magazine in the mail called whole living. I wasn't too impressed with the magazine overall, but the recipe section has proved to be a winner. While glancing through it, this recipe popped out at me! 

 These are simple, tasty, and best of all- healthy! 

Although they are simple, they were still pretty tricky to make. Scraping out the insides of the tomatoes with out poking a hole through the side is quite difficult. For me at least. So I would not recommend this recipe for beginners.

This is the second time I've made these, and both times the tomatoes have split on the sides. I'm not sure what I'm doing wrong. I'm thinking it may have something to do with my oven not being level, therefore putting more pressure on one side of the tomato and causing it to crack..? Then again, that may just be an excuse for my poor cutting skills.

 Either way, they may not be incredibly pleasing to the eye, but they sure are to your taste buds! 

Ingredients Serves 2

• 2 large tomatoes
• 2ish tablespoons extra-virgin olive oil
• Coarse salt and ground black pepper
• 1/2 Tbsp. Tuscany Bread Dipper (Wildtree) Thyme can be used in replacement.
• 2 large eggs

Directions

1. Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with seasoning (Thyme). Roast until tomatoes are tender and caramelized, about 30 minutes.
2. Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.
   
   
   Recipe adapted from  Whole Living