Provencal Eggs Baked in Tomatoes

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The roasted tomatoes are both sweet and savory. The egg absorbs the flavors, delivering a herbaceous punch with every bite. 

Ingredients

2 tablespoons Herbes de Provence
1 tablespoon olive oil
8 medium tomatoes
8 large eggs
1/4 cup parmesan cheese, grated
Kosher salt and Pepper to taste

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
37-40 minutes
Total Time: 
47-50 minutes
Serving size: 
4

Directions

1. Preheat oven to 375ºF. Grease a large cast iron or oven safe skillet. Set aside.
2. Slice the top third off the tomatoes and use a spoon to remove core and seeds. Arrange tomatoes in the prepared skillet. Drizzle tomatoes with olive oil, 1 1/2 tablespoons Herbes de Provence, kosher salt and black pepper. Roast until tomatoes are tender and caramelized, about 30 minutes.
3. Crack an egg into each tomato, sprinkle remaining Herbes de Provence and parmesan on top. Bake until eggs are just set, 7 to 9 minutes. Serve warm.

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Recipe Tip:
Try this recipe with Mediterranean, Sicilian or New Orleans seasoning blends

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