Baked tomatoes stuffed with egg

This recipe is great for a light dinner or brunch (breakfast / lunch). You can replace the ham with prosciutto or other ham you get at the deli. Join this recipe with mussels with corn and fresh tomato preserves salty cheese.

Ingredients

• 6 large ripe tomatoes (each about 8 oz.)
• 2 tablespoons olive oil, plus more for spreading on tomatoes
• 1 clove garlic, finely chopped
• 1 sprig fresh thyme
• 12 very thin slices of ham or prosciutto
• 6 extra large eggs
• Tips 1 bunch of asparagus as thin as pencils (2 cups approx.)
• 1 cup frozen peas, at room temperature
• 6 slices country bread ½ inch, pan fried in olive oil until golden

Preparation


Cutting ½ inch from the top of the tomatoes. Scoop out pulp and seeds from the center with a spoon, leaving only the meat attached to the skin. This is important because the more meat they leave, the more likely that tomatoes are baked porridge made. Remove all the seeds that you can not do much, do not worry if there are some. Cut the flesh into large pieces. Cutting a thin slice in the bottom of each tomato. The idea is that the slice is so thin as possible, and has a small hole in the bottom for all the liquid to drain the tomato during and after baking. Place tomatoes on a rack in a roasting pan . Brush lightly with olive oil and reserve aside. Preheat oven to 400 F. Meanwhile, heat olive oil in small skillet over medium heat. Add the tomato paste, garlic and thyme. Boil and then cook the sauce over low heat until most of liquid from the tomatoes has evaporated, about 15 minutes. Remove from heat. Place two slices of ham into each tomato, overlapping and cutting the slices as needed to cover completely the inside of tomatoes and the edges of ham protrude slightly. (The edges will brown as the tomatoes are cooked and will look nice). Break an egg over each "basket" of tomato. Bake the tomatoes on the grill until soft and cooked but the yolks eggs are still moist, about 20 minutes. Remove tomatoes from oven and reserve aside while you finish the sauce. Reheat the sauce to a simmer and add the asparagus and peas. Cook the asparagus until crisp and tender, about 3 minutes. To serve, remove the thyme and pour the sauce in the center of the plate. Use a slotted spoon with holes to lift the tomatoes, leaving the slices on the grill. Hold a few seconds for liquids to drain and pour the tomato sauce on each plate. Serve warm with toast on the side.

Servings: 6

Cooking time:  15 min

Ready in:  15 min

Country:  Spain

Season / Occasion: All year

Main Ingredient:  Eggs