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Eggs baked inside a hollowed out tomato, topped with crispy prosciutto and shavings of parmesan cheese.
Eggs baked inside a hollowed out tomato, topped with crispy prosciutto and shavings of parmesan cheese.—Liliana
freshly ground black pepper
tablespoons tomato pasta sauce
teaspoon dried oregano
shaved parmesan cheese
- 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.