Here is another variation on the egg-and-tomato theme, this time with the eggs cooked soufflé-style in the tomato. Plum tomatoes work very well in this recipe because you can set them in ovenproof egg cups for baking. Otherwise, use whatever good-sized and well-flavoured tomatoes you can find, and bake them in ramekins. Alternatively, save this recipe for the summer and your own home-grown tomatoes.
Cut a slice from the top of each tomato, and squeeze the seeds into a sieve, set over a bowl. Rub the liquid through the sieve and use for a tomato vinaigrette. Scoop the central part of the flesh out of the tomatoes, chop it, mix with cream, salt, a little cayenne pepper and with the well-beaten eggs.
Fill the hollow tomatoes with the mixture, and bake them in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes or so. These are very good served with toast fingers spread with anchovy butter.
© 2000 Frances Bissell. All rights reserved.