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Eggs in tomato nests


  • 2 free-range eggs
  • 2 large tomatoes well-riped
  • salt and pepper to taste
  • fresh chopped basil to decorate


  • Cut the top of the tomatoes, take off the pulp and the seeds, and place them in the ramekins.
  • Break an egg into each tomato, sprinkle with salt and pepper, add the chopped basil and put them into a preheated oven at 220 Celsius for about 15-20 minutes.