Eggs baked in tomatoes...how elegant does that sound? It makes me feel instantly more French and sophisticated just saying it, though I have no idea if the French or the sophisticated eat eggs baked in tomatoes. No matter though - it's still fun to say. I made these a couple of weeks ago while tomatoes were at their absolute most wonderful.
As you all know, I am deeply grounded in the belief that tomatoes are nothing short of divine - "tomatoes and tequila,"...duh. I love them and wait anxiously all year until that 3-4 week period in late summer when they are perfect.
This dish showcased them in a wonderful way - after a long, slow roast in the oven they became even more sweet than they are naturally during late summer.
I used large heirlooms (for those of us in the middle of the country, Whole Foods is really the only supermarket option for good tomatoes, so please do me a favor and don't go to King Soopers, it's blasphemy).
The only thing was that the roasting made them extremely soft, almost too soft and so I highly recommend bread with this dish to sop-up anything and everything. I ended up eating this more like tomato and eggs on toasts.
If you want to enjoy the last bit of summer, as fall will be here before we know it, try this dish - it screams summer.
EGGS BAKED IN TOMATOES RECIPE
(Martha Stewart)
4 large beefsteak tomatoes
Coarse salt and ground pepper
1/2 cup fresh or frozen corn kernels (I did not use corn and went for more of a French flavor with additional chives, parsley and shallots)
4 large eggs
2 teaspoons snipped fresh chives
1/4 cup grated pecorino or Parmesan cheese (1/4 ounce)
Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.
