Monday, 12 August 2013

Eggs Baked in Tomato Cups


I saw this recipe quite some time ago when I was flipping through Vegetables for Vitality. I thought it was quite cute for eggs to be baked in tomatoes. And since eggs is the theme for this month's LTU it is a great opportunity to try the recipe and share.

In order for the egg to fit into the cup, you have to use a fairly big tomato. I can't find beefsteak tomatoes and I simply chose those bigger sized tomatoes from the pool of tomatoes on sale at Aeon.

I did not follow the recipe exactly as I believe that this dish is very versatile and you can vary the ingredients as you wish. I kept it very simple, just eggs and bacon. As per the recipe, I cut off the top of the tomatoes and removed the core and seeds. Then I rubbed some salt into the interior of the tomatoes and inverted them on paper towels to drain off the excess liquids.



While the tomatoes were draining, I fried 2 rashers of bacon until crispy. Then I cut them into smaller pieces. I dried off the inside of the tomatoes and put some of the fried bacon into the tomato, reserving some for garnishing. If you like cheese, you could also put some cheese together with the bacon.

To make it easier, I broke the egg into a bowl and then poured the egg into the tomato. It worked quite well. Since I only prepared 2 tomatoes, I placed them in a small glass dish and baked then in the oven for about 20 plus minutes, just until the whites turned opaque.


Just out of the oven and unadorned.

To garnish, I sprinkled the remaining bacon bits and some chopped basil on top of the eggs. When I cut the tomatoes, I found that the bottom was very watery. I guess the liquids from the tomatoes pooled at the bottom. Tastewise, it was not too bad but I still prefer Eggs Baked in Avocado as it was much tastier without any excess liquids.



Still, it made for a very filling breakfast and I am glad that I took the trouble to try it. But I won't be baking any eggs in tomatoes anytime soon :)












Eggs Baked in Tomato Cups
Recipe Source : Vegetables for Vitality (page 41)
My notes and adaptations in red

Ingredients :
- 6 large beefsteak tomatoes (I used 2 large tomatoes)
- 1.5 teaspoons salt (I used 3/4 teaspoon salt)
- 10 ounces spinach, stems removed (I omitted)
- 1 tablespoon olive oil (I omited)
- 1/4 cup finely chopped onion (I omitted)
- 10 ounces mushrooms, finely chopped (I omitted)
- 1/3 cup fresh bread crumbs (I omitted)
- 2 tablespoons grated Parmesan cheese (I omitted)
- 1/4 teaspoon black pepper (I omitted)
- 6 large eggs (I used 2 large eggs)
- 2 rashers streaky bacon

Method :
1. Cut 1/8-inch-thick slice off top of each tomato. Core and seed. Sprinkle inside of tomatoes with 1 teaspoon of teh salt, dividing evenly. Place upside down on paper towels to drain.
2. Meanwhile, wash spinach, letting water cling to leaves. Place in a very large skillet. Cover and cook over medium heat until leaves are wilted, 1 to 2 minutes.
3. Preheat oven to 350F. Lightly coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray. 
4. In a large skillet over medium heat, heat oil.
5. Add onion. Saute until softened about 3 minutes. Ad d mushrooms. Saute until dry, about 5 minutes. Stir in spinach, bread crumbs, cheese, remaining 1/2 teaspoon salt and pepper.
6. Pat tomato insides dry with paper towels. Stuff each tomato with spinach mixture. Arrange in baking pan. Crack egg on top of each. Cover loosely with foil. Bake until eggs are set, 20 to 25 minutes.

Note : After step 1, I fried the 2 rashers of bacon in a non-stick pan without any oil until crispy. Then I chopped the bacon into small pieces. I filled the egg with the crispy bacon, reserving some for garnishing. The I filled the tomato with egg. I baked at 180C for slightly less than 25 minutes until egg whites are set.



Photobucket

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out


This post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

58 comments:

  1. Oh wow your eggs baked in tomato cups are so pretty, and delicious!

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    Replies
    1. Thanks, Mich! They do look good but tastewise it was just OK for me.

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  2. Hi Phong Hong,
    A similar recipe to this was bookmarked to try and I have never got round to it! This looks delicious, especially with bacon! :)
    Thanks for sharing with CYB!

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    Replies
    1. Joyce, the attractiveness of this dish caught my eye but in terms of taste, I feel that it was just OK. And yes, the bacon was good hah! hah!

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  3. Hi Phong Hong, your eggs baked in tomato look good. Very appetizing. Bookmark your recipe. :)

    After 5 days off, really malas to get back to work. LOL
    Have a nice day.

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    Replies
    1. Amelia, put more bacon and some cheese would perhaps make it tastier. Ya lah, so malas. Wish I can have one more day off hah! hah!

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  4. Very creative... Just like a mini quiche.. Will try this out for sure :-)

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    Replies
    1. Nilu, hope you will like the dish!

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  5. Replies
    1. Jozelyn, it could have been better I think. Perhaps more bacon, cheese and some onions. I forgot to put pepper :)

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  6. I liked your your egg baked in tomato cups. I am a tomato person so this dish guam me.

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    Replies
    1. Cecilia, if you love tomatoes then you will love this dish. I usually eat my tomatoes in salad.

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  7. looks good and we have tomato season now, inspiring!

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    Replies
    1. Ola, you will like this I think :)

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  8. I love tomato and egg. These are perfect combination and sound so delicious!

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    Replies
    1. Ann, I was just OK with it. Maybe I could have done better with more bacon and seasoning.

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  9. Good idea..can trick j to eat tomato. ..lol

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    Replies
    1. I think he will just korek the egg and leave the tomato. Hah! Hah!

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  10. Hi Phong Hong, this is a lovely dish. I think my family [old and young members] would like it.

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    Replies
    1. Kimmy, it is a nice looking dish. Just add more bacon and cheese if you like. I think a sprinkling of salt and pepper would be good.

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  11. Phong Hong, my son love tomato so much, i thinks when he saw this must ask me to do this for him.

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    Replies
    1. xing hui, then you must make this for your son. I hope that he will like it.

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  12. very creative dear :) thanks for sharing..

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  13. Cute and pretty tomato cups! Look delicious

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  14. Hi Phong Hong, honestly I haven't seen this baked in the tomato before so I thought it would be nice(& look good too) to bake in a tomato! You know you raised the question before, saying that the bottom of the tomato was too wet! I placed mine in muffin pan & during the process of baking, I saw lots of liquid over-flowing the pan. I thought was the cheese, you know. But anyway, I also love your version.

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    Replies
    1. Thanks, Jessie! Maybe my tomato was too ripe that's why got a lot of water. Next time I should drain it more. Overall it is not bad, just needed more seasoning.

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  15. You had me at bacon - it sure gives this dish an oomph , I want more though ;D I love your simple dish , the runny eggs sure look very appetizing !

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    Replies
    1. Anne, must put more bacon and it will taste a lot better!

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  16. ivy sew http://simplybeautifulhealthyliving.blogspot.com12 August 2013 at 23:26

    Wow Phong Hong. So beautiful and tempting. Just can't wait to sink my teeth into this yummy tomato egg!

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    Replies
    1. Thanks, Ivy! I enjoyed the egg and the bacon bits more than the tomato hah! hah!

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  17. OH you are so creative at making breakfast, this is a delicious bowl...so beautiful...will make breakfast time a lot of fun, thanks for sharing
    HAVE A GREAT DAY!!! :-)

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    Replies
    1. Thanks, Kumar Kitchen! I never knew that eggs could be cooked this way until I saw it in the cookbook!

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  18. I've never seen this before. Looks good!!

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    Replies
    1. Thanks, Cheah! And thanks to the cookbook hah! hah!

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  19. Phong Hong, I adore your eggs baked in tomato cups...so elegant, droolworthy creative, and simply delicious. I will for sure make this for a special Sunday breakfast to show off for my family~ xo

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    Replies
    1. Thank you, Elisabeth! They do look pretty and will impress your family. Hope that they are tomato lovers!

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  20. I always wanted to try this but never get to it. Yours look so yummy.

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    Replies
    1. Thanks, Edith! I tried it to satisfy my curiosity and now I know what it tastes like :)

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  21. Hi Phong Hong,

    I remember seeing Jessie making these too. There are so much healthy ingredients and beautiful flavours in this eggy tomato cups... You should eat these often... it's like detox without knowing it.

    Zoe

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    Replies
    1. Zoe, hah! hah! Without the bacon, of course :)

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  22. Nice!!! I think I still have a few of these huge tomatoes in the fridge - maybe I can give this a try!

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    Replies
    1. Arthur, remember heavy on the bacon! wink, wink! LOL!

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  23. Hi Phong Hong, this egg baked in tomato is healthy and delicious for you to buka puasa ya :)

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  24. It sure makes a beautiful presentation...too bad it's not worth repeating.

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    Replies
    1. That's how it is with some dishes, Lizzy :(

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  25. Hi PH, sorry for the late comment. I am just slowly catching up with all the egg posts in LTU cos I was away on hol. All these different ways of baking eggs are nice, I think, cos they look attractive on the plate. Maybe u can try the bacon egg toast cups too, cos tht's really nice.

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    Replies
    1. No worries, Yen! Yah, I saw those bacon egg toast cups and they look very nice.

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  26. Thanks for sharing your honesty about this dish. It sure looked summery. The combination of bacon, egg and tomato make a great filled breakfast :-D

    Tomatoes are rather watery, hence I can imagine that they did not turn out the way you wanted them to be, but let's hope that this will not be the last time you making this gorgeous looking dish :-D

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    Replies
    1. Hi Nasifriet! Well, I might try it again but I will make sure I drain the tomatoes properly. Will go over and visit you in a bit!

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