- 4 large ripe tomatoes
- Salt and freshly ground pepper to taste
- ½ cup chopped white onions
- 1 tablespoon finely chopped garlic
- 4 tablespoons chopped fresh basil or Italian parsley
- 2 tablespoons olive oil
- 4 medium eggs
- 4 tablespoons grated Parmesan cheese or Gruyere
- 4 sprigs watercress for garnishing
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
220 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 12 grams protein; 173 milligrams cholesterol; 267 milligrams sodium
- Preheat oven to 425 degrees.
- Core the tomatoes and cut off a small slice from the tops of the tomatoes. Reserve.
- Run paring knife around the inner rim of the tomatoes. Carefully scoop out the pulp to make a hollow shell or case. Reserve the pulp.
- Sprinkle the insides with salt and pepper. Place the tomatoes on a rack. Turn upside down to drain.
- Chop the reserved tomato slices and pulp coarsely.
- Combine the chopped tomatoes, onions, garlic, basil, olive oil, salt and pepper. Scatter the mixture evenly over the bottom of an ovenproof baking dish large enough to hold the tomatoes snugly.
- Place the tomatoes right side up and break an egg inside each one. Sprinkle with salt and pepper. Scatter the Parmesan cheese over evenly.
- Place in the oven and bake for 20 to 25 minutes. Do not let the yolks become too firm. Serve immediately and garnish with watercress sprigs.