Sunday, November 1, 2009

Yesterday's Brunch: Eggs Baked in Tomatoes with Basil

Last weekend, I bought two lovely, large tomatoes and 1/4 lb. of prosciutto di Parma specifically for this recipe, courtesy of Almost Bourdain. Thankfully, John's basil plants, which are winding down for the cold season, graced us with a few more leaves. Alas, we overcooked the eggs - they were more hard-boiled than poached - but this still made a tasty brunch. Next time, I may add a bit of pasted garlic or an anchovy to the paste to smear along the inside of the tomatoes.
  • 2 large tomatoes
  • 2 strips proscuitto (or pancetta)
  • a small handful of basil leaves (we had 7-8 small ones)
  • 2 tsp. olive oil, more if needed
  • salt and pepper
  • 2 eggs
Preheat the oven to 180 degrees (John's oven is more finicky, so we ended up more at 250 degrees).

Cut the tops off the tomatoes and remove their seeds. Set them upside-down over paper towels and let them drain for about 15 minutes.

Wrap a strip of proscuitto around each tomato and secure with toothpicks.

Smash the basil leaves into a paste. Add a bit of olive oil, and salt and pepper to taste. Smear the mixture on the inside of the tomatoes.

Put the tomatoes on a baking sheet or ovenproof Pyrex dish. Bake in the oven till the proscuttio begins to brown around the edges (original recipe said about 15 minutes; took us more like 30).

Remove from oven. Break an egg into each tomato, then return. Bake till the eggs are done, but with runny yolks.

Serve with toast soldiers.

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