Food & Cooking Recipes Breakfast & Brunch Recipes Baked Eggs in Whole Roasted Tomatoes Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 20, 2020 Rate PRINT Share Close Photo: Hans Gissinger Servings: 6 These rustic tomatoes deliver a similar sweet-savory fix. We particularly love the way the eggs soak up the juices. Ingredients 6 large tomatoes 2 tablespoons extra-virgin olive oil Coarse salt and ground black pepper 1 tablespoon fresh thyme leaves 2 cloves garlic, thinly sliced 6 large eggs Directions Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes. Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more. Cook's Notes For better aim, crack the egg into a teacup first, then pour it on the tomato. Originally appeared: Whole Living, May 2012 Rate It PRINT