Baked Eggs in Roasted Tomatoes with Balsamic Drizzle

Baked Eggs in Roasted Tomatoes with Balsamic Drizzle

Ingredients

6 large tomatoes

6 large tomatoes

6 large eggs

6 large eggs

2 tbsps olive oil

2 tbsps olive oil

1 tbsp thyme

1 tbsp thyme

2 tbsps Balsamic Reduction

2 tbsps Balsamic Reduction

Fresh basil, garnish

Fresh basil, garnish

salt and pepper to taste

salt and pepper to taste
Prep time: 15 minutes PT0H15M  |  Total time: 55 minutes PT0H55M
Serves 4-6

Preparation & Directions

  1.  
    Heat oven to 400 degrees. Spray a baking dish with non-stick cooking spray. Take a tomato and slice a little off the bottom so it will stand up straight.
     
  2.  Next, slice the top of the tomato off about a 1/3 of the way down and using a spoon remove flesh and seeds. Repeat with remaining five tomatoes. Place all the tomatoes in the baking dish and drizzle with olive oil, thyme, salt and pepper. Bake for about 20 to 25 minutes. 

  3. Remove the tomatoes from the oven and carefully crack eggs into the center of each tomato. Place dish bake in the oven for about 10 minutes or until the egg is cooked. Remove from oven and drizzle balsamic reduction on top and garnish with fresh basil. Serve immediately.