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Eggs Baked in Tomato Shells

Eggs Baked in Tomato Shells
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Yield: 4 servings

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  • 4 medium-size tomatoes
  • butter for greasing
  • salt
  • pepper
  • 1 teaspoon fresh basil (or 2 teaspoons chopped tarragon or any other herb to your liking)
  • 1 teaspoon melted butter
  • 4 small eggs
  • 1/3 cup Parmesan cheese
  • toast rounds (to accompany)
  • sprigs of fresh herb (for garnishing)


Cut off a small slice from top of each tomato. Scoop out pulp and seeds. Salt the insides of tomatoes and turn upside down on plate. Place in refrigerator overnight.

Next morning, place drained tomatoes on a buttered pie plate and sprinkle insides with salt and pepper. Put into each tomato: herb, melted butter, and 1 egg. Bake at 350 degrees F until eggs are set to your liking, about 25 minutes for a runny to soft-set yolk.

Sprinkle with Parmesan cheese, and place under broiler just until cheese is toasted. Serve on buttered toast rounds, garnished with a sprig of fresh herb.
Updated Sunday, April 21st, 2002

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One Response to Eggs Baked in Tomato Shells

  1. leo g king June 21, 2013 at 7:20 pm #

    i have been a subscriber for more years than i can recall.started when i was younger +living in salisbury ,mass,moved to nh[1st in somersworth ,then seabrook]i moved to wv 10 years ago but still have to get my yankee fill to stay in touch with my birthplace.i most enjoy the stories of all about new england and especially good old yankee recipes,i have many from long ago printings .

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