Roasted Tomato with Baked Egg

Hey, have you tried this recipe yet? If not, I beg you. I saw this in Whole Living and drooled on the spot. I altered the recipe a bit but you get the jist of how easy it is.

This recipe says to slice the top 1/3 off but don’t. I have found that the taller the tomato- the less of a mess you have. I just barely slice the top off.

We don’t make 6 either… we just make 2.

Here’s what you need:
2 tomatoes
Shredded Cheese
Olive Oil
Salt and Pepper
Taste Buds

Preheat the oven to 400 degree. Barely slice off the top of your tomato and then scoop out the guts. Drizzle olive oil and bake for 30 minutes. Take them out and sprinkle shredded cheese. Crack your eggs on TOP of the cheese so it doesn’t burn. Bake until the egg sets and top with basil.

We have found that we don’t like the eggs very runny so we leave ours in a bit longer. I wish I was kidding when I say this is one of the easiest and tastiest recipes I have tried in a while.

We’re going to try this “caprese” style and add some fresh mozzarella next time.

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