I first tested this recipe (from the Bountiful cookbook) a couple of weeks ago and I totally screwed it up! I didn’t scoop enough of the core and juices out of the tomatoes. But don’t worry. I’ve since figured it out and these things are so bomb when made correctly!
4 medium organic heirloom tomatoes
4 eggs, at room temperature
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan
sea salt & cracked black pepper
Cut the tops off of your tomatoes and scoop the core and as much juice out of each one as you can. The walls of the tomato should be fairly thin (approx. 1/4 inch). If your tomatoes are extra watery, place them upside down on a paper towel to drain.
Brush the top edges and outside of the tomatoes with olive oil. Crack one egg into each tomato. Sprinkle parsley and parmesan on top, then season with salt and pepper.
Bake the tomatoes for 25-35 minutes depending on what you’d like the consistency of your egg to be. You can test the consistency using a fork or toothpick. Enjoy!