Eggs Baked in a Tomato Shell
This is a nice change for a light brunch or “Meatless Monday” supper. The vibrant colors — red, green, yellow and white — make it a pleasure to look at as well as to eat.
Note: The whites of large eggs may overflow a smaller tomato; if you use large eggs, be sure to use large tomatoes.
By Faith Anaya
Adapted from npr.org
|Ingredients:||4 large ripe tomatoes • Salt and pepper • 2 teaspoons olive oil • 4 medium eggs • 4 tablespoons feta cheese • 8 ounces spinach (wash 3 times)|
|Directions:||Preheat oven to 425 degrees. Cut off tomato tops, and set aside for garnish. Gently scoop out the insides with a spoon or small knife, creating a tomato shell. Sprinkle the insides with salt and pepper, and turn the tomatoes upside down drain out any excess liquids. In the meantime, put the spinach and with a very thin layer of water into a pot or large skillet, and heat over medium-high heat, stirring just until spinach wilts. Drain excess water, squeezing spinach tightly with a paper towel. Stand the tomatoes, right side up, on a baking sheet lined with parchment paper. Put a spoonful of spinach into the bottom of each tomato, and then add a spoon of feta cheese. Break an egg into the inside of each tomato shell, and sprinkle with salt and pepper. Bake for 20 to 25 minutes, until whites are opaque, but yolks are not too firm. Serve immediately on a bed of the remaining spinach and feta cheese with a slice of whole grain toast.|