Tuesday, 25 February 2014

Eggs Baked in Tomatoes

Last week, tired after digging in the garden before lunch, Eddie and I came back home and fancied something light and easy for lunch. The day before I bought some lovely big tomatoes. Why don't we prepare Eggs Baked in Tomatoes. My recipe is adapted from Nigel Slater's dish (Real Fast Food), which he in his turn has adapted from Margaret Costa.
BritMums have challenged the parenting bloggers to share quick family meals using eggs. They say: "Coming up with tasty, healthy meals for the family every day is a challenge, but eggs can save the day - they're a fridge staple that help make meals in minutes!"




Eggs baked in tomatoes (serves 2)
Ingredients:
2 big tomatoes
2 medium or small eggs
1 tsp of Luchito Smoked chilli honey (optional)
2tbsp single cream
2tsp grated parmesan
to serve with toasted bread, pickles, cheese



Cut the tops (hats) off the tomatoes and using a teaspoon, scoop out the seeds and fleshy bits from inside, so that you get containers. Tip them over for the juice to run out. Use the seeds and liquid later for a sauce for another dish.
Add half a teaspoon of Luchito smoked chilli honey to the bottom of each tomato container. You can certainly add more, but my version is child-friendly, unless you have little fire-eaters who don't mind the heat of the chillis. Carefully break eggs into the tomatoes, you might need to leave some of the egg white out, as you need some space for the single cream which goes on top of the egg.
Season with salt. Place the tomatoes in a small size ceramic dish or roasting dish. Bake them for about 15-20 minutes in the oven preheated to 180C. Sprinkle with the grated parmesan for the last five minutes of baking.
Toast the multiseeded bread and cut into triangles or soldiers for dipping in the eggy inside.

As my little man loves pickled cornichons and Babybel cheese, he insisted on having them with his lunch. I had my baked egg with a bit of rocket salad.



This would have been a vegetarian dish with a different cheese, but you can easily substitute it for any other hard cheese.
As a variation of the popular egg and soldiers is was definitely a big success with my son.




This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk

11 comments:

  1. Really like the look of it - eggs and tomatoes are two of my fave foods so love how this combines both. Commenting for myself and on behalf of BritMums and thanking you for taking part

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    1. Thank you Kate! Always happy to take part in BritMums' challenges, especially cooking ones

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  2. thanks for the recipe, see it makes me hungry. it would be nice :9

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  3. Replies
    1. Thank you Alison! Eddie was very happy.

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  4. New menu for my kid i need to try. I love trying making new recipe! Thank you!!

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  5. Mmmm..looks really delicious!
    and easy o prepare!
    Thank you for this lovely recipe!

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  6. nice idea :D its looks really delicious & colour full children really love it :)

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