Italian Eggs baked in a Tomato
In the summer, either from my garden or from the farmers market, i just love the large fresh tomatoes. This is a great brunch to share with your family and friends. Not to mention it makes you look fancy!
Here is my little secret; when my husband travels for business I make this for dinner and enjoy every bite. Sometimes I add in leftover salmon or other vegetables from a past meal.
*CHEFS NOTE* If you are pairing this for Sunday brunch, you can whisk the eggs and other ingredients together the night before and store in a sealed container. You can prepare your tomato and keep in the refrigerator on a platter, lightly seasoned with salt and covered lightly with a clear wrap. When you are ready to bake, just assemble, place in the oven until done and serve
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
Preheat oven to 350 F
Cut the tops of the tomatoes off using a paring knife, then with a spoon clean out the entire inside of the tomato.
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).
In a large sauté pan over medium heat at bacon or pancetta slices and cook until crispy. Let cool then dice and set aside.
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.
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!