Baked Eggs in Whole Roasted Tomatoes

I have a slight obsession with eggs as I may have mentioned in the past. I love eggs cooked any which way. Recently we bought the cutest little egg cups and Mr. Pears will often make me a surprise soft boiled egg breakfast while I'm upstairs waking the babies in the morning. He even cuts my toast into little sticks perfect for dipping, how sweet is that?

This weekend, though, I found a recipe in Whole Living magazine (a freebie subscription that came with Martha) that I just had to try immediately. Roasted tomatoes and eggs? It sounded delicious, and it was.

The eggs are baked inside a roasted tomato with garlic and thyme.  Light and savory, these babies only have 150 calories each. These are just perfect for a late weekend breakfast or brunch and would make an awesome (and healthy!) breakfast-for-dinner type meal. The tomatoes take some time to roast but I like how you can easily do this for quite a few people if you have company, or just for two on a lazy Saturday morning. Choose the largest tomatoes you can find because the egg will fill it right up and you don't want them to overflow. Serve  them with some rustic toasted bread for dipping into the yummy runny yolk. I hope you enjoy them!

Baked eggs in Whole Roasted Tomatoes, adapted from Whole Living magazine June 2012
(serving size is one tomato and egg per person so adjust this as necessary)
2 large ripe tomatoes
2 large eggs
Extra-virgin Olive Oil
Salt and pepper
1 small clove garlc, sliced thin
1 teaspoon fresh thyme leaves

Preheat oven to 400 F. Cut the top one third of the tomatoes off and scoop out the seeds and core.

Put the tomatoes in a baking dish and then drizzle them with olive oil and sprinkle them with salt and pepper and the garlic and thyme.  Pop them into the oven for about 30 minutes to slightly caramelize them.

Once they are done and out of the oven, crack an egg into a small cup and then pour it carefully into a tomato, repeat for other tomato(es).  Salt and pepper them again and put them bake into the oven.  This time bake them for 7-9 minutes.  You just want the egg to be set on top so that the white is cooked and the yolk is runny.  Serve and Enjoy!