This oven dish is very simple to prepare. The outer layer is juicy and rich, and the egg inside is soft and tender. It is nutritious and healthy. You only need to wash a baking tray, and tomatoes and eggs already match well in taste. A dish that is easy for even a novice in the kitchen to make mistakes.
To make Baked Eggs in Tomato Cups, follow these steps:
Cut the top of the tomato crosswise, scoop out the pulp in the middle and shape the tomato into a bowl (the pulp can be left to cook into spaghetti sauce).
Put it on a baking sheet, drizzle with olive oil, sprinkle with appropriate amount of salt, black pepper and thyme, and put two garlic slices into the tomatoes.
Place in oven preheated to 200 degrees Celsius. The original recipe roasted 6 tomatoes at a time, so it took about 35 minutes. If you only cook two at a time, it will take about ten to twenty minutes to see if the tomatoes have a little wrinkles on the outside like in the picture. If so, it will be fine. It’s out.
Take it out of the oven, beat in the eggs, sprinkle with salt and black pepper, put it back in the oven and bake for 7 to 9 minutes, or to your liking.
