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Epicurious

Tomato Egg Cups

3.6

(27)

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Tomato Egg Cupsby Marcus Nilsson

Recipe information

  • Total Time

    25 minutes

  • Yield

    Makes 4 servings

Ingredients

4 medium-size vine-ripened tomatoes
Kosher salt and freshly ground black pepper to taste
4 large eggs
4 tablespoons shredded white cheddar cheese
4 slices toast, cut into strips

Preparation

  1. Step 1

    1. Preheat oven to 425°F.

    Step 2

    2. Slice off and set aside the top third of each tomato. Scoop out the seeds.

    Step 3

    3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.

    Step 4

    4. Break an egg into each tomato.

    Step 5

    5. Bake, with the sliced tops, for 10 minutes.

    Step 6

    6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.

    Step 7

    7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

TagsEggTomatoVegetableCheddarCheeseDairySideMainDinnerBrunchNut FreeVegetarian5 Ingredients or FewerWeeknight Meals30 Minutes or LessBroilCookie Magazine
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