Egg stuffed tomato – sounds so obvious as soon as you say it out loud. This is a really delicious breakfast or brunch dish, and would be perfect if you were cooking for a lot of people as it isn’t much prep and is no-where near as ‘hands-on’ as most other kinds of breakfasty eggs.
This recipe is from The Vintage Tea Party Book by Angel Adoree, which I described in Interlude number 2 – the cookbooks. This isn’t the one I describe as thigh-quiveringly sensual, but it was very good – in more of a well-behaved Sunday brunch-y kind of way.
1 large beef tomato per person
1 medium egg per person
1 tsp of your choice of filling – whatever you want really, or happen to find in the fridge. It could be: cheese, crème fraîche, pesto, chill sauce, leftover ratatouille, or even a couple of anchovy fillets.
Salt and pepper.
Preheat the oven to 200 c.
Using a sharp knife (serrated is easier for tomatoes), cut a little bit of skin of the base of each tomato so that it sits flat. Then cut the top off, creating a lid that will be used for cooking. Scoop out the seeds and middle part of the tomato flesh, creating a large well. Be careful not to go through the base.
Spoon in your choice of filling (I went for pesto, plus a little cheese on top of the egg), and then crack an egg in. Season the egg with salt and pepper, and balance the tomato lid back on top. Place the stuffed tomatoes in a lightly oiled roasting dish and cook for about 20 -25 minutes, until the white is set and the yolk is warm and runny – or however you like it.