Ingredients for Eggs Baked In Tomatoes With Prosciutto Basil
- 4 large tomatoes
- Basil Leaves
- 1 tablespoon extra virgin olive oil
- Prosciutto
- 4 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Eggs Baked In Tomatoes With Prosciutto Basil? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Eggs Baked In Tomatoes With Prosciutto Basil
- Preheat oven to 350°F (175°C).
- Carefully remove the tops of 4 large tomatoes using a sharp knife.
- Scoop out the seeds and pulp with a teaspoon, discarding them. Invert tomatoes onto paper towels and let drain for 15 minutes.
- In a mortar and pestle, finely crush 1/4 cup fresh basil leaves with a pinch of salt until a paste forms. Add 1 tablespoon extra virgin olive oil to loosen.
- Season the basil paste with freshly ground black pepper to taste.
- Spread the basil paste inside each tomato.
- Wrap each tomato with 1 slice (approx. 2 inches) of prosciutto or pancetta and secure with a toothpick.
- Place the tomatoes in a greased baking dish or ovenproof skillet.
- Bake for 15 minutes, or until tomatoes soften and prosciutto begins to crisp.
- Carefully crack 1 large egg into each tomato.
- Bake for another 5-7 minutes, or until eggs are cooked to your liking (whites set, yolks still runny).
- Garnish with extra fresh basil leaves and serve immediately with toasted baguette slices.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
29g
Fat
12g
Carbs
3g
