May 19th, 2016 06:00:00 am
Roasted tomatoes make an ideal vessel for baking eggs. You can time this carefully so that your yolk is creamy or runny without the hassle of poaching. This stuffed tomato recipe is gluten free and great for breakfast, brunch or dinner! As always, this is more of an idea starter than a recipe, so make it yours by adding your own special touches of ingredients you enjoy most.
Ingredients that I used:
Preheat oven to 400 degrees.
Slice off tops of tomatoes, or go in at an angle and take the core out as I'm doing in this picture above. Scoop out the tomatoe insides making a nice big cavity for the stuffings. I use the pulp and seed for other things so I set that aside--in my case for my chickens to enjoy. Place the tomatoes on a baking sheet. I am using a Titanium Baking Sheet see it here. But, if you don't have this piece, simply use one of your low-side Titanium Frying Pans (see it here). It will work just as well because the handles are oven-safe. Either way, using our sheet pan or our Titanium frying pan will not require the use of any parchment paper or oil, even when the cheese and egg melt down onto it, it will wipe clean easily. Roast the tomatoes (solo) for approximately 35 mintues. You don't want them mushy so check them periodically.
Pull the baking sheet from the oven and add the chopped fresh herbs, garlic (which you can pre-roast if you prefer), a drizzle of olive oil, and then crack one egg into each tomato vessel. Sprinkle with sea salt and pepper and return to oven for approximately 7 to 9 minutes or until the whites of the egg are set. Pull them out shortly before they are done and sprinkle with cheese.
Yum. Doesn't this stuffed tomatoe recipe make a tantalizing presentation for a brunch? And, your gluten free tomatoe dish will be healthy for all of your friends and family. As a dinner, it is nicely complemented with a soup on the side, but it makes an excellent side dish next to a cut of meat as well.
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