Author Notes
Eggs baked inside a hollowed out tomato, topped with crispy prosciutto and shavings of parmesan cheese. —Liliana
Ingredients
-
2
large tomatoes
-
salt
-
freshly ground black pepper
-
4 tablespoons
tomato pasta sauce
-
1/2 teaspoon
dried oregano
-
2
eggs
-
1
slice proscuitto
-
shaved parmesan cheese
Directions
-
Preheat oven to 180 degrees. Line an oven tray with baking paper.
-
Cut the tops of the tomatoes and scoop out the flesh. Season the inside with salt and pepper. Add two tbsp sauce and ¼ tspn oregano per tomato. Place on the oven tray. Crack an egg into each cavity. Bake for 15 minutes.
-
Pull the tray out and lay the piece of prosciutto on the tray. Return to the oven and cook for another 10 – 15 minutes, or until the prosciutto is crisp and the eggs are set.
-
Place a tomato on each plate, add ripped up shards of prosciutto and top with shavings of parmesan. Season with a little salt and pepper and serve.
I am an author, cook, traveller and proud Mama of two boys. I have published three books - 'Easy Home Cooking Italian Style', 'Food for Sharing Italian Style', and 'The Sweet Life - Easy Home Baking and Sweet Treats.' My books reflect my Italian heritage. I also write fiction and feature articles.
See what other Food52ers are saying.