Author Notes
Eggs baked inside a hollowed out tomato, topped with crispy prosciutto and shavings of parmesan cheese. —Liliana
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Ingredients
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2
large tomatoes
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salt
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freshly ground black pepper
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4 tablespoons
tomato pasta sauce
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1/2 teaspoon
dried oregano
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2
eggs
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1
slice proscuitto
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shaved parmesan cheese
Directions
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Preheat oven to 180 degrees. Line an oven tray with baking paper.
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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.
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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.
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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.
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