French Baked Eggs Recipe
Ingredients
| Tomatoes | 6 Large | |
| Garlic | 2 Clove (5gm), crushed | |
| Parsley | 2 Tablespoon, chopped | |
| Ground black pepper | 1 To taste | |
| Eggs | 6 | |
| Parmesan cheese | 4 Tablespoon, grated | |
| Salt | To Taste |
Directions
Pre-heat the oven to 350°F and lightly grease a baking dish.
Slice the tops off the tomatoes, scoop out their centres and discard the pulp.
Arrange the tomato shells in the baking dish.
Mix the garlic and parsley together in a small bowl.
Season to taste.
Spoon equal amounts into the tomato shells.
Bake for 5-6 minutes.
Remove the tomatoes from the oven and break one egg into the centre of each.
Return to the oven and bake for a further 10 minutes, until the eggs are well cooked.
Sprinkle the eggs with a little Parmesan and brown under a hot grill if desired.
Slice the tops off the tomatoes, scoop out their centres and discard the pulp.
Arrange the tomato shells in the baking dish.
Mix the garlic and parsley together in a small bowl.
Season to taste.
Spoon equal amounts into the tomato shells.
Bake for 5-6 minutes.
Remove the tomatoes from the oven and break one egg into the centre of each.
Return to the oven and bake for a further 10 minutes, until the eggs are well cooked.
Sprinkle the eggs with a little Parmesan and brown under a hot grill if desired.
Chef
