BAKED TOMATOES WITH EGGS

SERVES 1
1 large beefsteak tomato
¼ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons Faux Parmesan Cheese ( this page )
2 tablespoons distilled white vinegar
2 large eggs
4 fresh basil leaves, torn
1 Preheat the oven to 425°F.
2 Slice off the top and bottom of the tomato and discard (or reserve for another use). Cut the tomato horizontally in half to form 2 thick, round slices. Place the tomatoes on a sheet pan, sprinkle with the pepper flakes, and season with a pinch of salt and a twist of pepper. Drizzle 1 tablespoon of the olive oil over both tomato halves followed by 1 tablespoon of the faux parmesan. Bake until the faux parmesan is golden brown and the tomatoes are heated through, about 8 minutes.
3 Meanwhile, in a medium saucepan, combine 4 cups water and the vinegar and bring to a strong simmer over medium-high heat. Crack each egg into its own little bowl. With a spoon, create a large (but gentle) whirlpool in the simmering water by stirring in one direction around the perimeter of the pan. Gently lower the eggs one at a time into the center of the pan. Poach, untouched, until the eggs are set enough to be lifted out of the water without breaking but the yolks are still runny, about 3 minutes. Gently lift the eggs out of the water with a slotted spoon and transfer to a paper towel to remove excess water.
4 Transfer the baked tomatoes to plates, top each with a poached egg, and garnish with basil. Drizzle on the remaining 1 tablespoon olive oil and top with the remaining 1 tablespoon faux parmesan.

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