Baked Eggs in a Roasted Tomato

Here’s a spin on the French method of baking eggs called “oeufs en cocotte” (which means “eggs in ramekins”). Instead of ramekins, we’ll use a whole roasted tomato!

Eggs are quick, easy to make, and are high in protein so they’ve become pretty much a staple of my diabetic diet. These baked eggs only take about 10 minutes to prepare and 40 minutes to cook. I prepare them in the morning right before I pour my first cup of coffee and let them bake while I spend a half hour doing going through email. By the time I am done responding to the previous night’s email, breakfast is ready and I can start my work day well nourished!

Here are the Ingredients

• 2 Large Tomatoes
• 2 Teaspoons Extra-virgin olive Oil
• Kosher salt and pepper to taste
• 1/2 Teaspoon Dried Thyme (Simply Organic is my favorite)
• A Few Crumbles of Feta
• 2 Large Eggs

And here’s how you make it:

1. Preheat oven to 400 degrees. Slice off the top third off the tomatoes and remove the insides. A melon-baller works great for this but a spoon will work just as well.
2. Place tomatoes on a cookie sheet and drizzle with a little oil and season with salt and pepper.
3. Sprinkle with thyme and add a few crumbles of feta cheese to each.
4. Roast the tomatoes about 30 minutes.
5. Crack an egg into each and bake for 7-8 minutes longer. The yolk should remain runny, but the whites solid.