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Eggs in Tomatoes

Course: Breakfast
Cuisine: British

Ingredients

  • Large red tomatoes ripe but firm – 4
  • Salt – to season
  • Freshly ground black pepper – to season
  • Eggs – 4
  • Breadcrumbs – 250ml
  • Parsley – 30ml finely chopped
  • Rindless bacon – 8 rashers
  • Vegetable oil

Instructions

  • Cut a neat slice off the top of the tomatoes and remove the pith and seeds. Season the cavities well with salt and pepper. Leave upside down to drain excess water; this allows the tomatoes to hold shape while baking.
  • Soft-boil the eggs. The best way to ensure soft boiled eggs is to place it in cold water. Bring to boil and let boil for exactly 1 minute. Switch off heat and let stand for 2 minutes. Remove shell afterwards.
  • Pre-heat the oven to 200°C. Place the eggs inside the tomatoes and line in a baking tray.
  • Mix bread crumbs with parsley; season with salt and black pepper. Sprinkle this on top of each tomato and then close with the tomato ‘lids’.
  • Bake in oven for 8 – 10 minutes.
  • Meanwhile, fry the bacon rashers in vegetable oil.
  • Serve the eggs in tomatoes with bacon piping hot.
  • Eat!