Italian Eggs Baked in a Tomato

This is a recipe that I enjoy over and over again!  I especially love making this for my family during the summer in Massachusetts after I pick fresh tomatoes from our garden.

Since it is such a family favorite I had to include in my Paleo Italian Cooking Cookbook.

Here is the recipe for your to enjoy!

INGREDIENTS

  • 4 large ripe tomatoes
  • 4 bacon uncured slices or pancetta
  • 4 large eggs, room temperature
  • 2 scallions, chopped
  • 1 garlic clove, minced
  • 1 teaspoon sea salt, plus more
  • 3/4 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Sriracha, optional for garnish

DIRECTIONS

  1. Preheat oven to 350 F

  2. Cut the tops of the tomatoes off using a paring knife, then with a spoon clean out the entire inside of the tomato. 

  3. Set on a baking sheet lined with foil or parchment. You can also place inside ramekins (reserve the inside of tomatoes for sauce or soup and can be frozen).

  4. In a large sauté pan over medium heat at bacon or pancetta slices and cook until crispy.  Let cool then dice and set aside.

  5. In a mixing bowl, whisk eggs then add in scallions, garlic, salt, pepper, parsley, and red pepper flakes. Add in bacon/pancetta to the mixture.  Take the prepared tomatoes and drizzle a little olive oil on the inside each then sprinkle a pinch of salt just to lightly season.

  6. Divide the egg mixture among each tomato and bake for 35-40 minutes or until eggs are fully cooked. To serve, drizzle with a little olive oil and sriracha!

Here are some other favorites that I hope you enjoy!

Bacon Wrap Breakfast Sandwich

Chicken and Sweet Potato Hash with Poached Eggs

Eggs in Purgatory

Hearty Italian Frittata

Italian Baked Eggs