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
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Preheat oven to 350 F
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Cut the tops of the tomatoes off using a paring knife, then with a spoon clean out the entire inside of the tomato.
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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).
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In a large sauté pan over medium heat at bacon or pancetta slices and cook until crispy. Let cool then dice and set aside.
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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.
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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!
Chicken and Sweet Potato Hash with Poached Eggs
