Brunch is such an underrated meal of the day. It opens you up to a whole new world of food that doesn’t quite fit with breakfast (but could) and doesn’t quite fit with lunch (but could). Hit the brunch zone with the tasty touch of these zesty Stuffed Breakfast Tomatoes. The juicy, sweet tomatoes are packed with creamy eggs and topped with perfectly seasoned parmesan cheese for a dazzling brunch-game treat. Your guests will admire this beautiful dish, not only for its fabulous flavor, but also for its festive flare. These Stuffed Breakfast Tomatoes are an easy way to insert a bit of elegance into your brunchtime presentation. Your day just got yummier with this tantalizing addition to your brunch spread. It’s just so delicious!
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
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –On a cutting board with a sharp knife, cut the tomatoes in half.
Step 3 –Cut a tiny sliver from the bottom of each half of the tomato to help allow the tomato to stand upright without wobbling.
Step 4 –With a spoon and/or a sharp knife, carefully scoop out and discard the seeds and pulp from the tomatoes.
Step 5 –Spray the olive oil spray all over each of the hollowed tomatoes.
Step 6 –Place the tomatoes in an 8-inch baking dish, cut-side up.
Step 7 –Evenly sprinkle the salt, the black pepper, the garlic powder, and the thyme over the hollowed tomatoes.
Step 8 –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.
Step 9 –Top each of the tomato halves with about 1 tablespoon of the parmesan cheese.
Step 10 –Transfer the tomatoes to the oven, uncovered, and bake until the egg whites are set, about 20 minutes.
Step 11 –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.
Step 12 –Plate the baked tomatoes, top with the parsley, and serve.
