Egg in a Hole With Broiled Tomatoes
- 4 medium tomatoes, halved
- 1 tablespoon(s) (plus 8 tsp) olive oil
- Kosher salt and black pepper
- 2 tablespoon(s) grated Parmesan
- 4 slice(s) whole-grain bread
- 4 large eggs
Heat broiler. Place the tomatoes cut-side up on a broiler-proof rimmed baking sheet. Drizzle with 1 Tbsp oil and sprinkle with 1/4 tsp each salt and pepper. Broil until tender, 2 to 3 minutes. Transfer to plates and sprinkle with the Parmesan.
Meanwhile, brush 1 side of each slice of bread with 1 tsp oil. Using a round cookie cutter or drinking glass, cut a 2 1/2- to 3-in. hole in the center of each slice, reserving the cutout pieces.
Heat 2 tsp oil in a large nonstick skillet over medium heat. Place half the bread and cutouts, oiled side up, in the skillet and cook until the undersides are crisp, 1 to 2 minutes; flip.
Crack 1 egg into each hole. Dividing evenly, season with 1/8 tsp each salt and pepper and cook, covered, to desired doneness, 2 to 3 minutes for runny yolks. Transfer to plates and cover with foil to keep warm. Repeat with the remaining 2 tsp oil, bread and eggs. Serve with the tomatoes and cutouts.