Our favorite meal of the day is breakfast so we love adding tomatoes to egg dishes. (We were thrilled to discover this pairing in England and Japan, too.) While shakshuka is a classic dish, we like to serve eggs nestled inside roasted tomatoes, especially when we crave breakfast for dinner. This is a fork-and-knife dish, but you’ll want to have some crusty bread to sop it all up.
Makes 4 servings
4 large tomatoes
Olive oil
4 eggs
Salt, pepper to taste
Cut off the top portion of tomatoes, scooping out the seeds and some of the flesh, to create a tomato cup. Soak up excess moisture with a paper towel. Brush cut edges with a bit of olive oil.
Arrange in individual ramekins; sprinkle with salt and pepper. Bake at 400°F for about 20 minutes.
Remove from oven and crack an egg into each tomato cup. Return to oven and bake until eggs are set to your liking, about 6 to 8 minutes for a runny yolk. Remove from oven and season to taste. Serve with toasted bread.
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