Pancetta helps a lot too
We’re already seeing tomatoes at our local farmers markets. Like any other early-season produce, they leave a bit to be desired. We find roasting, or marinating, tomatoes will help perk up the flavor.
Baked Eggs in Tomatoes
- Tomatoes, tops sliced off and seed and membranes scooped out
- pancetta, cooked
- eggs
- oregano
- salt/pepper to taste
Place one slice of cooked pancetta in each tomato. Place tomatoes, including the tops in a greased ovenproof pan. Crack an egg in each tomato. Season with salt and pepper to taste and top with about a teaspoon of chopped oregano per tomato. Cook at 350 until the eggs are set, about 20-30 minutes.
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My husband will reconsider divorcing me if I make these. He loves grilled tomatoes with breakfast but these are even better. (okay I lied about the divorcing bit)
You got me on that one!
You’re so funny, Maureen. 🙂 I agree, these look amazing. I’m making them this weekend!
This looks so good.
These look great, and the colors make them very festive!
This looks amazing! I can’t wait to give it a try!
Love this idea! Will definitely try. One question, though: I guess the bacon will be soft rather then get cripsy inside the tomato, right?
Nope, you cook it first to crisp it.
Okay, thanks. I once made a breakfast muffin that had cooked bacon in the bottom as well, but the other ingredients made it soggy during the baking process, that’s why I asked.
Yep, I’ve been there. Pancetta is thinner, so I think that helped.
Looks just wonderful!
I absolutely love eggs and tomatoes together. Hope I can wait out the 20 to 30 minutes…
🙂 Mandy
That is an amazing idea!!! So simple and fresh and delish! I adore baked tomatoes, it takes the mealie tasteless taste out of the picture. I’m going to try this one. Too easy. Thank you!
Nice. I always mean to do this but I forget.
That’s the most creative thing I’ve seen in weeks!
Will be adding it to the line-up!
Looks wonderful! Great presentation.
Sounds delicious and what a gorgeous meal! Plus, pancetta seals the deal. 🙂
cool idea!
This looks so perfect. I can’t wait to pick up some tomatoes and basil at the Farmer’s Market tomorrow and make these with my farm fresh eggs!
Can not wait for tomato season! These look very tasty!
Love this idea! May I repost this to my blog with just the pic and the link to your site? Followers would click on the link and/or picture to come here to your post;)
That would be fine, thanks for asking.
I’m new at blogging, but I’ve been told it’s polite to ask!;) Here it is: http://www.lindsayskitchenworkshop.com/blog/baked-eggs-tomato/
Again, thanks! – Lindsay
I can’t seem to comment on your blog, but thanks for sharing!
Brilliant! And looks so delicious 🙂
Beautiful and I bet the tomatoes taste so sweet after cooking them like this!
I’ve never seen this before – what a great idea ——-
Great idea! I’d have to do it minus the pancetta, but I think I could make it work…
Brilliant idea!
Maureen’s comment made my day!
Great recipe, simple, straightforward, and creative, would be great for a brunch, except for the fact that we rarely do brunch. still… 😉
They look stunning!
This is such a great brunch idea (and cute to look at too) 🙂
These are ridiculously fun! What a novel presentation…and a great combination!
What a great breakfast idea 🙂
Terrific breakfast idea!
You know I can’t resist a good egg recipe. I’m just waiting for that nice egg yolk to spill over the side of the tomato … mmmm.
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How cute! It’s like a surprise inside.
What a great, quick idea for brunch or breakfast…or breakfast for dinner. Beautiful.
I’ve seen a few baked tomato recipes, but not one with eggs. Pancetta is a perfect addition!
I love your blog! Love the food, love the booze and love the pics. I found you through a comment you made on my Sister’s blog, Foodie For Two, I just can’t believe it took me this long to click through – I’m glad I did. Going to make these tomorrow for breakfast – YUM!
Fantastic idea. Good for early season tomatoes in the U.S. or late season tomatoes in Melbourne (same problem, different zip code). Thanks!
Tomato cups! I sort of had a version of this for lunch today, minus the cuppage.
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