Baked Eggs in Tomatoes with a Zippy Tomato - Corn Sauce
It’s tomato time!
I had a proverbial stroke of genius upon visualizing that the free range eggs from my CSA share would fit perfectly into one of the glossy show-offy beefsteak tomatoes that are at their peak here in New York. I used the tomato “guts” to make a zippy sauce so as not to waste any tomato goodness.
When I’m not stuffing them with farm-fresh eggs or popping them straight into my mouth, this is what I’m doing these days with my farmer’s market tomatoes:
I’m ravishing these jewel-like tomato salads like this one from Kalyn of Kayln’s Kitchen, or this simple-is-best heirloom salad from Catherine at Albion Cooks.
I can never get enough of salsa, and this one from Elise at Simply Recipes is a classic.
And if you have an over abundance of tomatoes (lucky you!) these recipes sound fab:
A fantastic-looking Tomato Pickle from Indira from Mahanandi.
Sexy Romesco Sauce from Ann at a A Chicken in Every Granny Cart.
Ultra-minimal Tomato Ginger Jam from Alanna at A Veggie Venture.
And don’t forget these favorite Vanesscipes that feature red-ripe tomatoes:
Spicy Chilled Tomato, Corn, and Herb Soup
Farmers Market Fresh Tomato Pasta
Corn Pudding with Roasted Tomatoes and Garlic Toast
Serves: 5
Time: 1 hour
Baked Eggs in Tomatoes
with a Zippy Tomato-Corn Sauce
13 large beefsteak tomatoes (10 for stuffing, 3 for sauce)
salt and pepper
12 large eggs
8 cloves garlic, sliced
olive oil
1/4 cup capers (one full 2 1/4 oz jar)
kernels from 4 cobs of corn
3/4 of a day-old baguette (6 - 8 cups of cubed bread)
2 cups gruyere cheese, grated (optional)
salt and pepper
Preheat oven to 450F.
Slice off tops of tomatoes and scoop out seeds and pulp, leaving a half inch around the sides and bottom so they don’t collapse — a lot like carving a pumpkin. A good tip is to cut a thin slice from the bottom of the tomato so they are more stable. Reserve the pulp and the tomato tops for the sauce (never discard vitamins!) Put the tomato shells on a baking tray and sprinkle the insides lightly with salt.
Break one egg inside each tomato. Top with a light sprinkling of salt and pepper. Bake 20 minutes for softer yolks, 25 minutes for hard yolks.
Chop the reserved tomato pulp and tops. Dice the three reserved tomatoes.
While the eggs are in the oven, start the sauce by sauteing the garlic slices over low heat for about 5 minutes, until barely turn golden. Add the pulp from the stuffed tomatoes, diced tomatoes, and capers. Turn the heat up to medium and simmer until starting to get thick, about 20 minutes. Add the corn, and when heated through add the diced bread. Salt and pepper to taste.
Assemble one or two stuffed tomatoes on a plate and ladle the sauce over. Sprinkle with cheese, if desired. Serve with crusty bread and a green salad.
August 28th, 2007 22:09
Wow! Awesome recipe and photo. Now I understand why the web-filtering software at my office blocks this site. It claims there is “sexual content.” That last photo…
As Garth would say, “It makes my feel sorta funny. Like when we used to climb the ropes in gym class.”
I think I’m gonna hit the farmers’ market this Sunday.
August 29th, 2007 09:01
I’ve never thought of putting eggs in tomatoes. That’s a good idea! I love eggs cooked in tomato sauce, so why not eggs cooked in tomatoes with tomato sauce! delish! And thanks for the link, that’s very kind.
August 29th, 2007 09:51
Oh yum - That looks amazing.
August 29th, 2007 13:25
the eggs in tomoato is from the silver spoon cookbook, its an old italian recipe.
September 1st, 2007 12:14
Pretty! I bet the sauce makes this extra yummy.
September 13th, 2007 23:37
Received some beautiful tomatoes in my vegie delivery this week, so I put together a variation of this for my lunch today. Cooked the tomatoes as per your instructions and then made a sauce with the tomato leftovers and spinach. Topped with a smidgeon of avocado and fetta. Was delicious, so thanks heaps for the idea Vanessa.
September 21st, 2007 14:18
Ha3rvy - gosh, I’ve been wondering myself too!
Hi Ann, the idea just sorta hit me. They’re made for each other!
Thanks, Gluten-free.
Hi Lea, thanks for the tip. I’ll have to check that out. Maybe they have another sauce or serving suggestion that would be tasty as well.
Jennifer - not to pat myself on the back, but the sauce was the best part. I’d make it again, even without the stuffed tomatoes.
Kathryn- Mmmm, everything is better with avocado and feta. I bet it was was wonderful!