Recipe Background
Stuffed Breakfast Tomatoes are a delicious, creative way to start your day.
My first day of community college felt like diving headfirst into a sea of new faces, schedules, and possibilities. In the hustle and bustle, breakfast became an anchor—a moment of tranquility to gather my thoughts. I remember staring at the only two large tomatoes left in the fridge, wondering if they could become something more. A quick rummage produced some eggs, parmesan, and a sprinkle of thyme, and I decided to get creative.
As I hollowed out the tomatoes, I marveled at how a simple technique could transform the familiar into something extraordinary. Nestling those small eggs inside felt almost magical—a perfect fit revealed by chance. I topped them with parmesan, feeling like a culinary sculptor, and slipped them into the oven, savoring the anticipation. A chef-y tip I discovered: keep an eye on the eggs and remove them just when the whites set for that perfect runny yolk. The aroma that filled the kitchen was enough to reinforce my decision to embrace new beginnings with gusto.
When the timer went off, I plated those tomatoes with a flourish of chopped parsley. The experience was a delightful mix of experimentation and comfort as if embracing a new chapter with the familiarity of home. A personal tradition was born that morning—kicking off each school term with a breakfast that celebrated the unexpected joys of creativity. Serve them hot and let the flavors speak for themselves.
Ingredients
- 2 tomatoes large and firm
- olive oil spray to taste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 small eggs
- 1/4 cup grated parmesan cheese
- 2 tablespoons parsley chopped, for topping
Directions
- Preheat the oven to 400 degrees F.
- On a cutting board with a sharp knife, cut the tomatoes in half.
- Cut a tiny sliver from the bottom of each half of the tomato to help allow the tomato to stand upright without wobbling.
- With a spoon and/or a sharp knife, carefully scoop out and discard the seeds and pulp from the tomatoes.
- Spray the olive oil spray all over each of the hollowed tomatoes.
- Place the tomatoes in an 8-inch baking dish, cut-side up.
- Evenly sprinkle the salt, the black pepper, the garlic powder, and the thyme over the hollowed tomatoes.
- In a small ramekin, break open each egg and transfer them into the hollowed tomatoes, one at a time, discarding some of the egg whites if the egg doesn't fit.
- Top each of the tomato halves with about 1 tablespoon of the parmesan cheese.
- Transfer the tomatoes to the oven, uncovered, and bake until the egg whites are set, about 20 minutes.
- Transfer the baked tomatoes from the oven to a wire rack, if needed, carefully discard any extra liquid that may have accumulated around the eggs.
- Plate the baked tomatoes, top with the parsley, and serve.
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