Baked Egg Stuffed Tomato plants

 

Carla Makes Baked Eggs in Tomato | From the Test Kitchen | Bon Appétit

Video taken from the channel: Bon Appétit


 

Stuffed Tomatoes Recipe

Video taken from the channel: Lidia Bastianich


 

SCRAMBLED EGG STUFFED TOMATO (Italian Breakfast Recipe, Simple How to make) Inspire To Cook

Video taken from the channel: Inspire To Cook


 

Baked Egg-Stuffed Tomato

Video taken from the channel: Delicious Dishes by 20/30 Fast Track Huntsville


 

Egg stuffed tomato How to make egg stuffed tomato recipe

Video taken from the channel: Barnali’s Kitchen


 

Baked Eggs In Tomato Cups

Video taken from the channel: PaleoHacks


 

Baked eggs in roasted tomatoes recipe CookingWithAlia Episode 370

Video taken from the channel: cookingwithalia


Preheat a convection oven to 180°C (approximately 350°F). Rinse the tomatoes and slice off the tops. Use a spoon to hollow out the tomatoes. Place in a bakind dish. If your tomatoes do not sit flat on their own, slice a very small piece off the bottom so they do not roll.

Crack one egg into each tomato cavity. Top with basil and sprinkle with salt and pepper. Bake for 20 minutes, until eggs are set.

Nestle the tomatoes on the bread, then crack an egg over each tomato, letting it fall on top of the onion-tomato mixture. Season with salt and pepper to taste. Sprinkle with the cheese and za’atar. Instructions Preheat oven at 190C. Cut the tops of tomatoes.

Remove all the pulp and seeds inside with a spoon. Cheese-baked egg-stuffed tomatoes. Photograph: Yuki Sugiura T his Iraqi-inspired recipe is the stuff of Sunday evening suppers – nourishing, full of the taste of. Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato.

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. Mix stuffing ingredients. Spoon into tomatoes; sprinkle with parsley.

Place tomatoes in a baking dish; cover tomatoes with aluminum foil to prevent over-browning of stuffing. Bake. Preheat oven to 325 degrees Fahrenheit. Slice off top of tomatoes.

Using a spoon, hollow out the tomatoes keeping around an inch of tomato “meat (or whatever. Crack the eggs into the tomatoes, then season with salt and cayenne (or chilli powder). Drizzle with the remaining oil then bake for 15-20 minutes until the egg whites are just set. Scatter with the rest of the basil to serve. Cook’s tip Try topping each tomato with a slice of goat’s cheese instead of the eggs.

Remove from oven and crack an egg inside each tomato cup. Bake for 15 minutes, or until eggs are set. Bake 5 minutes longer if you do not like a soft/runny egg.

List of related literature:

Place tomatoes on a rack in a pan with enough water to keep them from scorching (or, if they are a little ripe, put them in a greased muffin tin to prevent falling apart); bake for 10 to 15 minutes.

“The Book of Tempeh” by William Shurtleff, Akiko Aoyagi
from The Book of Tempeh
by William Shurtleff, Akiko Aoyagi
Harper & Row, Publishers, 1979

Add the tomatoes to the Dutch Oven, close the lid of the EGG, and sauté for

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Sprinkle with the grated cheese—design the cheese around the eggs if you’d like—and bake until the eggs set, about 10 to 15 minutes.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Sprinkle the tomatoes with salt and pepper, place on the baking sheet, and drizzle with 1 tablespoon of the olive oil.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Drizzle olive oil over the tomatoes, sprinkle with cheese, and bake, uncovered, at 350° F for 15 minutes, or until cheese is melted and lightly browned.

“Pirate's Pantry: Treasured Recipes of Southwest Louisiana” by Junior League of Lake Charles, Louisiana
from Pirate’s Pantry: Treasured Recipes of Southwest Louisiana
by Junior League of Lake Charles, Louisiana
Pelican Publishing,

Layer them with sautéed vegetables and tomato sauce in a gratin dish, top with grated Parmesan cheese, and bake; use as an omelet or frittata filling; toss with salad dressing and a variety of crisp, colorful vegetables for a quick lunch.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Sprinkle a little salt and pepper on them and a little sugar on the tomatoes.

“Edible & Medicinal Flowers” by Margaret Joan Roberts
from Edible & Medicinal Flowers
by Margaret Joan Roberts
Spearhead Press, 2000

Add the tomatoes and 1 teaspoon of the pepper or V2 teaspoon of the pep­per flakes, and cook for about 2 minutes more; the mixture should still be wet.

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean” by Aglaia Kremezi
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Houghton Mifflin Harcourt, 2000

Spread in a single layer, and bake until the vegetables are lightly caramelized and tender, 30 to 40 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Sprinkle them with breadcrumbs and melted butter, or with breadcrumbs and Parmesan cheese and melted butter, and bake at 200°C/400°F/Gas Mark 6 for 15–20 minutes.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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35 comments

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  • Hahahaha!! Dude, I’m sure that this recipe is delicious, but… how the hell did you think that this is “Italian breakfast”?!?!?!?!?!?! WHO TOLD YOU?!? If somebody told you that, he was lying to you, or teasing you, be sure, believe me.
    No one Italian would eat something like that for breakfast! The Italian breakfast is always based ONLY on sweet stuff (cappuccino, croissant, biscuits, cookies, marmalade, jam, confiture, and so on).
    To be honest, anyway, the recipe in itself is absolutely not Italian: it’s something totally unknown in Italy, nobody do it.
    But it’s a great idea, it must be delicious, I’ll try it. Of course at lunch or dinner, for sure not breakfast!!
    Thanks 😉

  • Lidia Omg I made these and added pesto to my crouton I made… and put little bread crumbs on top with Parmesan cheese,,,, They came out Soooooooo Good Thanks a Bunch,,, I love love your Cooking Happy Valentine Day����

  • I made this before just like she did but had done it not really knowing what it was I just sort of threw something random together. But now all this needs is mozzarella.

  • What a FANTASTIC receipe!! One could even add a slice of ham, & I’m thinking of adding it to either the top or under the egg, OH!! W. O. W, SO GREAT for either under or on the top of the egg or even under the tomato. Either way, what a GREAT idea!!!

  • Slm Alia,
    Connais-tu les paniers de tomates au thon? Certes pas pour le petit déj…
    http://p5.storage.canalblog.com/58/04/518749/54158195.jpg

  • Hi I, also love Lydia. So hello there, not certain if anyone has asked you this yet, but I apologise in case you’ve answered it already…..
    What type of grated cheese did you use when assembling the last part of recipe?? I am guessing grated Parmesan!??
    Thanks again get a lot from your videos!! Xxxxx

  • Where did you learn this was an italian breakfast?? This is not an italian recipe, we don’t stuff tomatoes like that, and it’s even more distant than what actual italian breakfast is like. Most of us don’t even eat salty stuff for breakfast but cereals, croissants, milk and things like that, let alone tomatoes in the morning

  • Alia! Nicely done again. Eggceptional recipe. Really eggcellent. Great idea for brunch. Please keep sharing these delicious video’s. Blessings ChefMike

  • Yummmmmmyyyy i get off work in a few minutes, i”m going to make this delicious recipe for breakfast yiiiiyyyy i can’t wait to try it�������� thank u @cookingwithalia

  • Barnali, your Egg stuffed tomato looks wonderful!  I love the picture of the finished dish.  Have a beautiful day.  I love you, -Betty:)

  • Hey Alia i like this idea,i was trying to stop eating the cereal and bread in the breakfast and i think this is a good food and it ll full me all the morning, please visit my channel i m also from Morocco xoxo

  • Just cut the tomatoe in 3 equal circles and pour the scramble egg in the holes… Fry them in a frying pan, quicker and ready in no time…

  • I just made this for dinner for my family of four and everyone really enjoyed it! It’s definitely going into my easy dinner repertoire, Thanks, Carla!

  • This looks amazing! Unfortunately, I don’t have access to an oven. I only have a microwave with rice, toast, gratin, and pizza options, a gas stove, a rice cooker, and a fish oven of sorts. The fish oven only cooked the top of it, and then burned it. Is there an alternative way to cook this?

  • just tried this one, added a bit mozzarella on the top of the egg. aesthetically pleasing after removing from the oven. The taste is ok, not amazing though. maybe more pepper and salt next time.

  • I tried this, seemed amazing… unfortunately the tomato was too juicy and it turned into a slopfest. It was just a tomato-liquid egg mixture with chunks… disgusting. Maybe you have to use a specific type of tomato?

  • Super cool accent there and nice recipe. But 25 minutes in the oven.. seems a big drain on electricity for what is actually easier with the old fashioned frying pan. But then, full marks for creativity.

  • Looks so delicious!!! I bought a big bag of large tomatoes for 2 dollars…what a deal! I was wondering what to make with them, now I know. Thank you!

  • I have no idea why but I for some reason I’m allergic to scrambled eggs but not when there cooked any other way. It might be the combination of milk and egg but I can have them separately and in other foods like cake for eg..

  • This is NOT an italian recipe. We stuff zucchini or eggplants but no tomatoes and we stuff them with rice or bread crumb and just a little bit of egg. And we DON’T eat stuffed vegetables for breakfast.

  • Thank you mom; you gave me an idea; i mixed two of your pasta recipe together! i use all my bread crumbs; oil, garlic, a little wine, basil, oil. This was exactly the taste i am looking for! How i missed Shakeys pizza, Phillipines before!

  • Can’t wait to try. Might have to wait until cherry tomatoes taste good. I bought some the other day and they were not tasty. Does anyone know the season for cherry tomatoes? Northwest Florida. Thanks 😉

  • I love Lidia’s voice. Especially when she softly says “uhhkay” as she is assembling something and she likes how it’s turning out. And the stories about the fat chickens who peck the grasshoppers!

  • Im from Bulgaria and we make also stuffed tomatos, peppers and eggplants, but only with mint meet etc. But this stuffed tomatos look mmm…

  • Oooo Alia! This recipe looks delicious! So elegant I can’t wait til its time to harvest my garden tomatoes���� my family will love this �� merci

  • So sweet, n warm persona. Love Lidia and her cooking. I hope her family and her friends and their families whereever they are is safe and sound. God bless!!

  • I added a white onion to the garlic oil before adding the tomatoes and I don’t see a way of not doing that in the future. It was so deliciously sweet with an added texture.

  • Thank you for your nice recipe. From the time I was in Egypt I fallow you. Especially in this time so sad, I have my father in nursing home, he’s 91 and I miss him. I enjoy every recipe. Thank you

  • looks good. one critique tho. u told us what spice u were using, but failed to mention the type of cheese. grated cheese can be a multitude of cheeses. i know i can use whatever, but ur the chef. this is ur recipe. looks like feta, but i dont know. what is it?

  • My Irish mother made this dish whenever she thought I was in need of comfort, so it brings back great memories. It’s not fancy, but made from your own tomatoes, your chicken eggs from your backyard, bread you baked yourself, it transforms into something so delicious and satisfying. Thank you; I have not made this in years, but I have 3 beefsteak tomatoes ripening on the vine, so I’ll cook this tonight for my daughter, in memory of my mother who passed away long ago.

  • Lidia DID NOT just call herself “A GREAT CHEF?” Lord have Mercy.. she is what happens when you start believing your food reviews on Yelp!!!!! not even a passable home cook… i wouldnt hire her to be a ticket taking Lunch Lady at an elementary school!!!!!

  • take those GD Bracelets off!! they are Salmonella Factories!!!!!you;re going to poison someone one of these days!!! My Chef wouldnt have allowed me to wear those.. i had 3 choices.. leave them at home.. leave them in your locker.. go home.. IF you thought you;d bluff him and say.. ill go home.. he punched your time card.. handed you some potwasher gloves and you washed pots for 3 days….!!!!

  • I have learned so much from you. I love going through your books and getting inspired, I think I have them all. Your recipes never disappoint! So many recipes, so little time. Looking forward to your new season, I never miss a show! Thanks Lidia

  • This is a wonderful recipe. If it is not the peak of the season, and your tomatoes are not as large and beautiful as the ones in the video, you may not be able to bake an egg on top because there isn’t enough space. I find that just scrambling the egg and pouring it into the top of the crouton mixture gives me a similar result, even if it lacks the visual appeal of the soft yolk. After having the whole eggs slide off of the tomatoes and stick to the serving dish, I am quite happy with this compromise.and it lets me make this dish in months other than August and September.

  • That yolk looked weird. We should limit animal farmers to the amount of animals they are allowed to keep so that they can take care of them and do not become animal hoarders who do not take care of their animals or treat them good.