Stuffed Breakfast Tomatoes

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Stuffed Breakfast Tomatoes

June 18, 2011 by Eating Abroad

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When I came across this fun looking recipe a few weeks ago, I saved it away until I found the perfect tomatoes at the local Turkish grocery store.

Thick, firm, sturdy tomatoes served as the cup in which a complete, delicious breakfast was baked.

Although this dish has several steps and takes a bit of time, it really is worth the work for a tasty and surprising breakfast.

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Start by coring two large tomatoes, being sure to leave the sides intact. P5297188

Coat the inside of the tomatoes with a parsley, basil, salt and pepper rub.

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Cook garlic, leeks and spinach in a non-stick skillet until tender. (The original recipe calls for green onions but leeks worked well.)

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Place half of the spinach leek mixture in each tomato, pressing the stuffing down to fill the base of the tomato. Top with grated parmesan cheese.

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The tomato cups are now ready for the eggs.

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Carefully crack one whole egg into each tomato.

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Bake until the eggs are set. One of my tomato cups made it through the baking process and one burst. Either way, they still tasted fantastic.

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Top with fresh parsley and parmesan cheese. Serve with buttered toast and fresh fruit.

For Pip & Ebby’s printable recipe, visit this link.

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Fancy schmancy Sunday brunch!

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Posted in Life abroad, Recipes | Tagged baked, breakfast, brunch, eggs, fancy, fresh, leeks, parsley, recipe, spinach, tomatoes | 15 Comments

15 Responses

on June 18, 2011 at 9:10 pm | Reply Rufus' Food and Spirits Guide

I love this idea! Beautiful photos too!
- on June 19, 2011 at 2:22 pm | Reply Eating Abroad
  
  Thank you. I’m heading over to your blog now…
on June 19, 2011 at 12:34 am | Reply thedrivencook

What a cute idea! Love this.
- on June 19, 2011 at 2:21 pm | Reply Eating Abroad
  
  I felt the same way when I first found this recipe. Thank you for coming by and commenting.
on June 19, 2011 at 10:57 pm | Reply Lauren Adeline

Beautiful! I cannot wait to make this. Thank you so much for sharing!
- on June 20, 2011 at 6:31 pm | Reply Eating Abroad
  
  Please let me know how yours come out. They sure do dress to impress! By the way, your blog is gorgeous.
on June 20, 2011 at 2:00 am | Reply forwardfoodie

This is such a good idea! I love baked tomatoes. Can’t wait to make this for next sunday brunch! Yum yum.
- on June 20, 2011 at 6:29 pm | Reply Eating Abroad
  
  I hope you try the recipe- it’s a good one. You could easily change the herbs or cheeses to create a totally different taste. Good luck!
on June 20, 2011 at 9:27 am | Reply rsmacaalay

Wow this is one of the best breakfasts Ive seen
- on June 20, 2011 at 6:28 pm | Reply Eating Abroad
  
  Wow! Thank you! Looking at your website makes me hungry.
on June 21, 2011 at 12:58 am | Reply redheadedfoodie

wow, his is so inviting…..I will definetly be using this recipe with all the tomatoes I will have from my garden…thanks!
- on June 21, 2011 at 3:18 pm | Reply Eating Abroad
  
  I really hope you’re able to use some of your home-grown vegetables in these recipes. Is fennel hard to grow?
on June 21, 2011 at 3:36 am | Reply Tina

I love this!
on July 4, 2011 at 2:59 am | Reply 5 Awesome Recipes for Early Summer |

[...] Stuffed Breakfast Tomatoes. Kendel at Eating Abroad posted this delicious-looking one. A stuffed breakfast tomato is a hollowed [...]
on August 13, 2011 at 4:16 pm | Reply Tammy

I am an egg fanatic but I’ve never seen these before. Yum. Off to find the perfect tomato!