Thursday, February 17, 2011

Tomato Baked Eggs

_MG_2933.jpgThis dish right here is almost enough to make me a vegetarian and it's super easy to make!
_MG_2918.jpgFInd some big, huge tomatoes.
_MG_2921.jpgSlice up some onions.
_MG_2923.jpgSlice up your favorite mushrooms._MG_2924.jpgTake those mushrooms and onions and satay them together in some oil, or butter._MG_2926.jpgAfter you satay the mushrooms and onions, fill the tomatoes that you've cored with the mushroom mixture.
_MG_2920.jpgAfter you've filled your tomatoes, crack an egg over the top of each tomato.
_MG_2928.jpgKind of cute, don't you think? Then stick those babies in the oven until the whites turn white.
_MG_2931.jpgI don't know about you, but I love roasted tomatoes and satayed mushrooms. It's a great combination and a huge hit with my kids.

Tomato Baked Eggs

3 tablespoons olive oil
1 onion, thinly sliced
16 ounces of sliced mushrooms
 Salt and Pepper
8 large tomatoes, tops sliced off and insides cored
8 eggs
2 tablespoons parsley, chopped

Preheat oven to 375 degrees.
In a medium skillet, heat olive oil. Add onions and mushrooms. Cook until soft; about 5 minutes. Season with salt and pepper.
Fill the tomatoes with the mushroom mixture. Transfer tomatoes to baking pan.  Pack down the filling. Crack one egg on top of each tomato. Season with salt and pepper. Bake until egg whites are just opaque; about 20-25 minutes. Sprinkle with parsley.

You can serve with a steak and or salad on the side.
_MG_2933.jpg

3 comments:

Lauren said...

That looks awesome! I'm gonna have to try that. Thanks, Jan.

Kellee said...

Two things.
1. Don't use the word vegetarian ever again.

2. Your kids are weird if they think that is good! Onions, mushrooms AND tomatoes? I am glad you didn't invite me to dinner.

I <3 you.

JAN said...

Kellee,
You and your kids are weird. Who doesn't love roasted tomatoes and mushrooms. Oh, some mozzarella cheese would be lovely with that as well. Just sayin'. :) Love you too