Gluten Free Eggs Baked in Tomato Shells Recipe
Want to hear something ironic? I am a cookbook author (please excuse me; I am still so thrilled, I just have to work that into as many sentences a day as possible) and I have not been eating very well lately.
The subject for the cookbook I am working on (Okay – last time I mention it, promise. If not, I have to pay myself $5.00) is gluten-free desserts. So what with developing, testing and tasting desserts all day, I just haven’t been that hungry for any other kind of food. That, and the fact that I have a fast approaching deadline and am so busy I can barely see straight, is why I tend to eat things like leftover frosting or pickles.
Who knew cookbook authoring (oops – that’s 5 bucks!) involved so many other things like ironing and washing dishes? Mounds and mounds of dishes!
This morning, instead of jumping into what has now become my normal routine of washing down a few cups of coffee, cranking up the oven and the Kitchenaide mixer and getting immediately down to the fascinating and frustrating job of writing a cookbook (ouch! Another 5 bucks. Pretty soon I will have paid myself enough for those fab new shoes I have my eye on. Hmm, come to think of it, this is pretty much a win-win for me. For you dear reader, not so much), I decided to make myself a proper breakfast and enjoy it at a leisurely pace. I was thinking baked eggs and grilled tomatoes. Trouble was, I am so darn sick of washing dishes I didn’t want to dirty up ramekins, a spatula and a frying pan. So I get this bright idea! Bake the eggs IN the tomatoes!
Brilliant! The richness of the egg yolk combines beautifully with the sweet tang of the tomato and the salty hit of Parmesan, and the fragrant chives bring it all together.
I baked them on a buttered piece of foil laid over a baking sheet so all I had to do was crumple the foil and toss. They say necessity is the mother of invention but I say an utter loathing for washing dishes is mighty good incentive, as well.
Gluten Free Eggs Baked in Tomato Shells Recipe
- 1 medium tomato
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 large egg
- 1 tablespoon freshly grated Parmesan cheese
- 1 teaspoon finely minced chives
- Preheat oven to 350 degrees. Butter a baking dish (or a piece of foil laid over a baking dish for easy clean up).
- Cut a thin slice off the stem end of the tomato and scoop out the seeds and pulp. Sprinkle liberally with salt and pepper and turn upside down on some paper towels to drain for about 10 minutes. Break egg into tomato shell, sprinkle with a bit more salt and pepper and bake for about 20-25 minutes or until egg is just set. Combine the cheese with the chives and sprinkle on top of the egg. Return to oven for a minute or two until the cheese has melted.
- Serve immediately.
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If only I liked tomatoes! he he he, fabulous idea. I will definitely be making these for a girly breakfast I have planned – super easy!
I understand eating the left over frosting, as it is, oh, so yummy! Depending on the frosting you can keep it in the fridge for a day and re whip it – it's never the same but it saves ditching it.
That looks so good right now! I'm not even hungry, and I am wanting to go make it. I will have to give it a try in the morning. I am going to use some non-dairy cream cheese though, since that's what I have on hand :)
I am so excited for your cookbook!
Congrats! And yum! My favorite things in perfect combination: tomato + eggs + parm + chives. Goetta (Cincy thing – on my blog) and Glutino Flaxseed bread would compliment well. Wasn't "Laziness in the mother of useful inventions" a quote?
Eggs are the best! Especially for a light dinner =D. Good luck with your cookbook! I'm sure its going to be amazing!
Great idea Carol…and KEEP on patting yourself on the back! You deserve it! Love the pictures…great styling and props too!
These look delicious – I'm off to buy some beef tomatoes right now in fact! Keep blowing your own trumpet and telling us about the journey – it's exciting for us too you know.
Just a final note- you meant crumple the foil and toss it into the aluminium recycling bin I assume? x x x
Wow! That is such a great idea! I wish it was tomato season so I could have that for breakfast tomorrow.
Hope the cookbook prep goes well!
by the way, I LOVE that teapot!
Ooh, love this idea! I always end up with too many tomatoes (especially when it's high tomato season, and they're still available at the markets, hooray) and so I slice them up alongside eggs in the morning. What a yummy and new way to eat my tomatoes and eggs!
I had this dish over 20 years ago in England of all places.
At first I though of it as really really weird, but as you so well described, it's a wonderfull dish.
What an excellent idea!
That looks awesome! I am going to have to try that! I totally going to buy your cookbook!
Looks great. Reminds me of the baked/shirred eggs with tomato slices we ate at a B&B on our motorcycle trip this summer. So delish, and attractive, too.
LOL on all the money you have to pay yourself now. ;-)
i will have to try this recipe. I made this oonce and it did not turn out very well. I dont know what I did wrong. but this recipe looks great! thanks,amy
Carol, what a great breakfast, lunch, or dinner this will be!! I know i will be using it frequently!
Unfortunately you cannot answer my comment as i do not have your e address in my address book.
I belong to the Shadow Mountain Gem & Mineral Society. My husband and I have had the pleasure of meeting Thom, who told us about your blogspot.
Best wishes with your new book.
This looks fabulous – simple, but so elegant. I'm looking forward to trying it! I found a gluten-free English Muffin recipe recently that I've been meaning to try that would be great with it.
Wow. That looks and sounds like a really tasty breakfast! And I am SO excited for your cookbook Carol!
And like always, your photos are just plain gorgeous.
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Giving up cheese in my diet was painful, and none of the cheese substitutes work for me in taste or mouth feel. I wonder if nutritional yeast and dark raw flax seeds could perhaps provide the punch for this dish? Or some kasha? Other suggestions?
Honestly, I think I would just leave out the cheese in this recipe instead of trying to substitute it. If you eat meat a little prosciutto finely minced would be great and add that salty kick.
Good call on the prosciutto – I would not have thought of it myself. Thank you.
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