I’m Stuffed

(hot and) fresh out the oven

The night I made these for dinner I had a super meaty meal for lunch. So I wanted to make something that was a lighter. I’m not sure if it really qualifies as “lighter” but it does involve roasted tomatoes, and it was darn tasty. So, yeah.

But what really inspired this meal was a new cookbook I got last week. While flipping through it in the store I landed on a recipe for Tomatoes with Eggs, a very simple dish made by roasting tomatoes that have been lightly seasoned with oregano and have an egg inside. But I decided to jazz up the original recipe with — here it comes — cheese and bacon. I had cheddar jack and parmesan on hand but wasn’t sure which would taste better — so I made both. Why not?

Roasted Tomatoes Stuffed with Eggs and Cheese (and Bacon)
– 4 medium-sized tomatoes
– 2 slices of bacon
– Cheddar Jack, shredded
– Parmesan, grated
– 4 eggs
– Olive oil
– Oregano, dried
– Salt and pepper
– Garlic salt
– Crusty bread

Heat your oven to 350º.

Cut the tops off the tomatoes and scoop out the insides with a spoon. Lightly salt the insides and place them upside down on a paper towel for 10 minutes.

Brush olive oil inside a baking dish. Season the inside of the tomatoes with a drizzle of olive oil, pepper, a sprinkle of garlic salt and a pinch of oregano. Place them inside the baking dish and bake for 15 minutes.

ready for roasting

Meanwhile, fry a few slices of bacon. When cool, crumble and set aside.

Take the tomatoes out of the oven. Add 1 tablespoon of cheese into each tomato. I put parmesan in two, and cheddar jack — along with some bacon crumbles — in the other two. Crack an egg into each tomato. This is where the larger the egg is NOT better. If the egg is too big it’ll overflow (see my top photo for proof). Season the eggs with additional pepper and oregano, if you want.

Place the tomatoes back in the oven and bake until the whites set, about 8 to 10 minutes. Let them cool slightly, and then eat. Use the crusty bread to sop up the juicy tomatoes and runny eggs.

how tasty does that look?

Take a whiff of the dried oregano. Doesn’t it instantly make you think of pizza? Mmm. As the tomatoes were roasting I cracked open the oven to take a sniff. Yep, it smelled just like pizza. And you know what? Paired with chunks of freshly baked French bread, these stuffed tomatoes tasted like pizza. A French bread pizza, in fact.

Not that the parmesan versions weren’t good, but I definitely liked the cheddar jack and bacon ones a lot more. Which also got me thinking that mozzarella and pepperoni could taste pretty awesome. I’ll try that next time.

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6 Comments on “I’m Stuffed”

  1. I love your definition of light. I wanted to do this, but alas the tomatoes are gone. I’m still getting them at the farmers market, but they’re not the same.

  2. Looks so awesome! I’ll have to try something like this. Really simple… not quite sure about light though haha.

  3. Chris says:

    Love the caption.

  4. Paula says:

    this looks awesome!!! Can’t wait to try it!

  5. Caroline says:

    Looks pretty dang tasty. that melted cheese looks amazing.


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