TOMATO WITH EGG
This simple yet elegant recipe transforms ordinary tomatoes into a delightful and satisfying dish. The combination of a perfectly cooked egg nestled inside a juicy tomato, seasoned with herbs and spices, creates a burst of flavor and texture. This classic preparation is perfect for a light lunch or a sophisticated appetizer. Serve with a creamy sauce for an extra touch of richness.
Ingredients
- 4 medium Tomatoes
- 4 Eggs
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 tablespoon Fresh parsley, finely chopped (Quantity estimated (not specified in original recipe))
- 1 cup Cream sauce (For serving. Quantity estimated (not specified in original recipe))
Instructions
- 1Preheat the oven to 350°F (175°C). Cut the top off each tomato and carefully scoop out the seeds, creating a cavity for the egg.
- 2Carefully crack a raw egg into each tomato. Season with salt, pepper, and sprinkle with finely chopped parsley.
- 3Place the tomatoes in the preheated oven and bake for approximately 25-30 minutes, or until the egg whites are set and the yolks are still slightly runny. The cooking time may vary depending on the oven and the size of the tomatoes.
- 4Serve the baked tomatoes immediately with a generous drizzle of cream sauce.