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Eggs with Tomatoes


2 teaspoons olive oil, plus extra for brushing

4 large tomatoes

1 pinch dried oregano

4 eggs

Salt and pepper

Preheat oven to 350 degrees. Brush ovenproof dish with olive oil. Cut off tops of tomatoes and scoop out seeds and some of the flesh. Sprinkle insides with salt and pepper and turn upside down on paper towels for 10 minutes to drain.

Place tomatoes in prepared dish and bake for 15 minutes. Remove from oven, break an egg into each tomato, return dish to oven and bake for about 10 to 15 minutes, or until eggs are just set.

Adapted from Recipes from an Italian Summer (Phaidon, $39.95)

Nutrition facts per serving: 114 calories, 7 g fat, 2 g saturated fat, 212 mg cholesterol, 5 g carbohydrates, 7 g protein, 149 mg sodium, 2 g fiber