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Eggs Baked in Tomato Cups

Eggs Baked in Tomato Cups – Forkwise recipe card (illustration, no photo yet)
BreakfastAmerican⏱ 30 minServes 4EasyGluten-freeDiabetic-friendlyVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 4 large ripe tomatoes
  • 4 eggs
  • Salt and pepper
  • 2 tbsp grated Parmesan
  • 1 tbsp melted butter

Method

  1. Heat the oven to 190°C (375°F). Cut a slice from the stem end of each tomato and scoop out the seeds and pulp.
  2. Set the tomatoes in a small buttered baking dish and slip an egg into each one.
  3. Season, sprinkle with the Parmesan and drizzle with the butter.
  4. Bake until the whites are set, 15 to 20 minutes.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Baked or Shirred Eggs”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.