Eggs Baked in Tomatoes with Crisp Prosciutto and Basil

Baked egg is my favourite breakfast. It's quick to make and doesn't require a long list of ingredients. The last thing I want to do is to spend hours in the kitchen to cook breakfast on a lazy weekend morning. So this is the perfect breakfast to kick start your morning. There are many baked eggs recipes out there but I love this particular recipe because it uses tomato as an eatable base to hold the egg in shape. Try it for your next weekend breakfast or brunch!

Eggs Baked in Tomatoes with Crisp Prosciutto and Basil Recipe

(Adapted from Delicious Magazine August 2008 by Tobie Puttock)

Serves 6

Ingredients

6 large tomatoes

A handful of basil leaves, plus extra whole and finely chopped to serve

Extra virgin olive oil, for cooking

6 slices of prosciutto (or pancetta)

6 large eggs

Method:

1. Preheat the oven to 180C.
2. Remove the tomato tops with a sharp knife. Scoop out the seeds with a teaspoon and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain.
3. Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.
4. Wrap a slice of prosciutto around each tomato and secure with a toothpick.
5. Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges.
6. Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny.
   
   

   

7. Scatter with extra basil and serve immediately with toast soldiers.