Recipe :: Baked Egg in Tomato Cup

11 Aug 2013




Singapore Top Lifestyle Award Winner Blog Moonberry Recipe

Rise and shine!

Weekends call for brunch and I was rummaging through my fridge on Sunday morning looking for ingredients that I can quickly whip up together for an impromptu breakfast/brunch. Lucky me, there were a couple tomatoes, eggs, some Perfect Italiano grated cheeses and I decided to try baking eggs inside the tomatoes.

This is a very quick, simple and fuss-free dish – the embellishments come in the form of a sprinkling of Hawaiian Volcanic Sea Salt, chopped fresh herbs and a slight drizzle of truffle oil. But regular salt and pepper, and olive oil will work just fine. Within twenty minutes, I had a good-looking finished dish that was light and delicious. A great start to my Sunday.

Singapore Top Lifestyle Award Winner Blog Moonberry Recipe

Singapore Top Lifestyle Award Winner Blog Moonberry Recipe

Singapore Top Lifestyle Award Winner Blog Moonberry Food

Baked Egg in Tomato Cup

Ingredients

2 large tomatoes
2 large eggs
1/4 cup grated mozzarella and parmesan
1 tablespoon fresh herbs, chopped
Sea salt and pepper, to taste
Olive oil or Truffle oil (optional)

Method

1. Preheat the oven to 350 degrees F. (I used a toaster oven set at 180 degrees C.)

2. Slice off the tops of each tomato, and using a sharp knife, gently cut around the inside perimeter of each tomato and scoop out the seeds.

3. Place the tomatoes in an oven-proof baking dish.

4. Place about 1-2 tablespoons of grated cheeses into the bottom of each tomato.

5. Break an egg into each tomato.

6. Bake the eggs for 7 minutes.

7. Remove the eggs from the oven and sprinkle with the remaining cheeses.

8. Bake for another 7-8 minutes, until the eggs are set to your desired consistency.

9. Remove the eggs from the oven.

10. Sprinkle with salt and pepper, garnish with chopped fresh herbs and drizzle olive oil or truffle oil as desired.

Singapore Top Lifestyle Award Winner Blog Moonberry Recipe

I would have liked to have basil over this but I didn’t have any so I just chopped up some parsley and that worked out pretty well. It was my first time making this and I was very pleased with how it turned out. The egg was nice and fluffy, not overcooked one bit while the tomato was semi-firm and sweet. I’d totally make this again! Perhaps next time I will fancify it more and add crumbled bacon on top. :9~

And because I used my toaster oven instead of my regular oven (trying to save energy here), cleanup was a breeze. After all, who wants to be doing chores on Sunday!!?!

Singapore Top Lifestyle Award Winner Blog Moonberry Recipe

Happy eats,
-MB.




4 Responses to Recipe :: Baked Egg in Tomato Cup

  1. Carrie says:

    Once again proving you’re indeed the domestic goddess (esp in the kitchen) with pizzazz!

  2. Pingback: Baked egg in tomato cup by The Moonberry Ingredients 2 large… « buttertown.com

  3. Pingback: Recipe :: Cheesy Chicken Meatballs | The Moonberry Blog

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