Printer friendly version
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Jason Atherton puts boiled eggs inside tomatoes in this traditional colonial dish
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Ingredients
Method
1. Preheat the oven to 200C/gas mark 6. Cut a slice off the top of each tomato and remove the pith and seeds. Season the inside of the tomato with salt and pepper and set aside to drain, cut side down.2. Meanwhile, soft boil the eggs: place the eggs in a small saucepan, cover with cold water and bring to the boil. Boil for 1 minute, then switch off the heat and allow to stand for 2 minutes. Stir occasionally to keep the yolks in the middle.
Lift the eggs from the water, plunge into cold water to cool, and then remove the shells.
3. Place the eggs inside the tomatoes and stand in a baking dish with the tomato ‘lids’.
4. Mix together the breadcrumbs and parsley, and season with salt and pepper. Sprinkle onto the tomatoes and bake for 10 minutes.
5. While the eggs are baking, fry the bacon in a little oil in a frying pan. Serve the eggs piping hot with the bacon alongside.
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Latest Comment
If the tomatoes are large enough, would breaking raw eggs into them work? Surely the 10 minutes in the oven would be time enough to cook them?
How come this recipe has boiled eggs in it when the one that was done on Market Kitchen had poached eggs?? Has anyone tried it either way?