This recipe is mainly stuffed tomatoes with an egg on top. Nothing  fancy, not hard to prepare, and delicious. We all know about stuffed bell peppers. Well, tomatoes stuffed with bread crumbs mixed with the pulp of the tomatoes and, finally, baked with eggs, is another glorious variant. With a good crusty loaf of bread, nothing could be simpler or more appetizing.

BAKED TOMATOES WITH EGGS

Ingredients:

4 large tomatoes
3 tablespoons chopped onion
3 tablespoons chopped fresh basil or 1 tablespoon dried
1 teaspoon thyme leaves or ½ teaspoon dried
1 teaspoon  fresh chopped marjoram or ½ teaspoon dried
1 clove garlic, peeled and finely minced
¾ cup bread crumbs
4 eggs at room temperature
½ cup grated parmesan cheese

Instructions:

  1. Preheat oven to 450 degrees  F.
  2. Cut out the tops of the tomatoes at the stem end and scoop out the pulp.
  3. Mix about 1/3 of the pulp with the onions, basil, thyme, marjoram and garlic. Add the bread crumbs and fill each tomato about half full.
  4.  Drop an egg into each tomatoes, cover with grated cheese. Arrange on a baking dish and bake for 20 to 30 minutes, or until eggs are set to a firm softness and the tomatoes are soft but not collapsing.
    Yield: 4 servings.