Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Cheesy Eggs Baked in Tomatoes with Pita Toast It finally got cool here and we can turn the oven on. Yay Autumn! This is a delicious, cheesy and very easy dish. It also looks very pretty if you’re having people over for breakfast. Cut around the core of the tomato and discard. Cut a wide-ish circle into the tops of however many tomatoes you’re cooking and scoop out some of the tomato, creating an opening big enough to hold an egg. Chop the parts you scooped out and mix with slivers of garlic, salt & pepper, basil and olive oil. Drizzle some of the juice from this garlicky mixture into the cored tomato to give it flavor as it bakes. Place the chopped mixture in the bottom sides of a small oven proof dish, one oven proof dish per tomato. Place the cored tomato in the center and bake at 400 for about 15 minutes. Remove from the oven and crack an egg in the center. Top with shredded cheddar cheese and julienned basil. Return to the oven and bake an additional 10 or 15 minutes until the egg is cooked, cheese is melted, and the tomato is soft and bubbly. Add pita bread to the oven for the last 3 or 4 minutes of baking to toast. Yummy!

Cheesy Eggs Baked in Tomatoes with Pita Toast

It finally got cool here and we can turn the oven on. Yay Autumn! This is a delicious, cheesy and very easy dish. It also looks very pretty if you’re having people over for breakfast.

Cut around the core of the tomato and discard. Cut a wide-ish circle into the tops of however many tomatoes you’re cooking and scoop out some of the tomato, creating an opening big enough to hold an egg. Chop the parts you scooped out and mix with slivers of garlic, salt & pepper, basil and olive oil. Drizzle some of the juice from this garlicky mixture into the cored tomato to give it flavor as it bakes. Place the chopped mixture in the bottom sides of a small oven proof dish, one oven proof dish per tomato. Place the cored tomato in the center and bake at 400 for about 15 minutes.

Remove from the oven and crack an egg in the center. Top with shredded cheddar cheese and julienned basil. Return to the oven and bake an additional 10 or 15 minutes until the egg is cooked, cheese is melted, and the tomato is soft and bubbly. Add pita bread to the oven for the last 3 or 4 minutes of baking to toast. Yummy!

Notes

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  3. ammirasurianaismail reblogged this from delishytown and added:
    Nyum nyummm ♡
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  7. thewayofmei reblogged this from delishytown and added:
    This looks amazing.
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  23. shadsasaur reblogged this from dyzzyah and added:
    So I tried this, and it came out less pretty but still rather delicious.
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