This dish right here is almost enough to make me a vegetarian and it's super easy to make!
FInd some big, huge tomatoes.
Slice up some onions.
Slice up your favorite mushrooms.
Take those mushrooms and onions and satay them together in some oil, or butter.
After you satay the mushrooms and onions, fill the tomatoes that you've cored with the mushroom mixture.
After you've filled your tomatoes, crack an egg over the top of each tomato.
Kind of cute, don't you think? Then stick those babies in the oven until the whites turn white.
I 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.
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.
