Week One: Recipe Nine

Ingredients:

• Vine Ripened Tomatoes-BOUNTY
• Same # of Eggs
• 1 tsp of Olive Oil for each tomato
• Dried Oregano
• Salt and Pepper

Preheat the oven to 400 degrees

Cut off the tops of the tomatoes and scoop out the seeds.

Sprinkle the inside of the tomatoes with salt and lay upside down on a paper towel to allow to drain for 10 minutes.

Put 1 tsp of olive oil in each tomato and sprinkle the insides with a pinch of oregano and pepper.

Bake tomatoes for 20 minutes. Remove from oven and add egg to the center of each tomato. The eggs will sizzle in the hot oil.

Place the tomatoes back in the oven for 5-7 minutes.

WARNING: I am not sure if it was just me, but the eggs did not cook all the way as the recipe describes. I ran out of time this morning waiting for the egg to cook so I eventually took them out of the oven and nuked them in the microwave. Beware, though, that you may need to leave them in the oven longer than the recipe says.

Also, make sure you have some big tomatoes or that you make sure the center is taken out REALLY well. When I put my egg in it spilled over the side and eventually burned on my pan in the oven.

On that note, I changed the recipe a little to fit my "dietary needs".. Instead of putting the whole egg in, I removed the yolk and only used the egg whites. Then to make it a little more flavorful, I added some cubed ham. Next time I make this I will add some chopped up onions and cheese on top.

Even though it was a little tricky to get just right, the flavors were fantastic! Definitely a good morning meal and could be a good mid-day snack!

Bounty Huner