Eggs Baked in Tomato Cups

I saw this recipe quite some time ago when I was flipping through Vegetables for Vitality. I thought it was quite cute for eggs to be baked in tomatoes. And since eggs is the theme for this month's LTU it is a great opportunity to try the recipe and share.

In order for the egg to fit into the cup, you have to use a fairly big tomato. I can't find beefsteak tomatoes and I simply chose those bigger sized tomatoes from the pool of tomatoes on sale at Aeon.

I did not follow the recipe exactly as I believe that this dish is very versatile and you can vary the ingredients as you wish. I kept it very simple, just eggs and bacon. As per the recipe, I cut off the top of the tomatoes and removed the core and seeds. Then I rubbed some salt into the interior of the tomatoes and inverted them on paper towels to drain off the excess liquids.

While the tomatoes were draining, I fried 2 rashers of bacon until crispy. Then I cut them into smaller pieces. I dried off the inside of the tomatoes and put some of the fried bacon into the tomato, reserving some for garnishing. If you like cheese, you could also put some cheese together with the bacon.

To make it easier, I broke the egg into a bowl and then poured the egg into the tomato. It worked quite well. Since I only prepared 2 tomatoes, I placed them in a small glass dish and baked then in the oven for about 20 plus minutes, just until the whites turned opaque.

Just out of the oven and unadorned.

To garnish, I sprinkled the remaining bacon bits and some chopped basil on top of the eggs. When I cut the tomatoes, I found that the bottom was very watery. I guess the liquids from the tomatoes pooled at the bottom. Tastewise, it was not too bad but I still prefer Eggs Baked in Avocado as it was much tastier without any excess liquids.

Still, it made for a very filling breakfast and I am glad that I took the trouble to try it. But I won't be baking any eggs in tomatoes anytime soon :)

Eggs Baked in Tomato Cups
Recipe Source : Vegetables for Vitality (page 41)
My notes and adaptations in red

Ingredients :
- 6 large beefsteak tomatoes (I used 2 large tomatoes)
- 1.5 teaspoons salt (I used 3/4 teaspoon salt)
- 10 ounces spinach, stems removed (I omitted)
- 1 tablespoon olive oil (I omited)
- 1/4 cup finely chopped onion (I omitted)
- 10 ounces mushrooms, finely chopped (I omitted)
- 1/3 cup fresh bread crumbs (I omitted)
- 2 tablespoons grated Parmesan cheese (I omitted)
- 1/4 teaspoon black pepper (I omitted)
- 6 large eggs (I used 2 large eggs)
- 2 rashers streaky bacon

Method :
1. Cut 1/8-inch-thick slice off top of each tomato. Core and seed. Sprinkle inside of tomatoes with 1 teaspoon of teh salt, dividing evenly. Place upside down on paper towels to drain.
2. Meanwhile, wash spinach, letting water cling to leaves. Place in a very large skillet. Cover and cook over medium heat until leaves are wilted, 1 to 2 minutes.
3. Preheat oven to 350F. Lightly coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray. 
4. In a large skillet over medium heat, heat oil.
5. Add onion. Saute until softened about 3 minutes. Ad d mushrooms. Saute until dry, about 5 minutes. Stir in spinach, bread crumbs, cheese, remaining 1/2 teaspoon salt and pepper.
6. Pat tomato insides dry with paper towels. Stuff each tomato with spinach mixture. Arrange in baking pan. Crack egg on top of each. Cover loosely with foil. Bake until eggs are set, 20 to 25 minutes.

Note : After step 1, I fried the 2 rashers of bacon in a non-stick pan without any oil until crispy. Then I chopped the bacon into small pieces. I filled the egg with the crispy bacon, reserving some for garnishing. The I filled the tomato with egg. I baked at 180C for slightly less than 25 minutes until egg whites are set.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out

This post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.