Eggs baked in tomatoes with prosciutto and basil puree

By polloazul

Ingredients

• 2 large tomatoes
• A handful of basil
• Extra virgin olive oil
• Salt and Freshly ground pepper
• 2 slices of prosciutto
• 2 eggs, at room temperature

Details

Servings 2

Preparation

Step 1

Preheat your oven to 350F. Cut the top of the tomatoes with a sharp knife and gently scoop out the the seeds and juices with a spoon. Lay them upside down on a couple sheet of paper towels to soak up extra moistness. In the meantime, using a mortar and pestle, smash the basil until it forms a paste. Add a pinch of salt, and drizzle a little olive oil to loosen the basil. Add some black pepper. Check that the tomatoes are dry inside, and dab the inside with an extra paper towel. Wrap a slice of prosciutto around the tomato, and, using a toothpick, seal both ends so they fit snugly around the tomato. Smear some of the basil paste inside the tomato.

Drizzle a little olive oil in a cast iron and lay the tomatoes in the pan. Cook for 15 minutes. Gently add the egg inside of each tomato and cook for another 8-10 minutes or until the egg is cooked to your liking. Remove the toothpicks and add a little salt and black pepper.