Baked Eggs in Tomato Cups

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 large tomatoes
  • salt and freshly ground black pepper
  • 4 eggs
  • butter


Cut tops from tomatoes, remove pulp, and drain. Season insides of tomato cases with salt and a little freshly ground black pepper. Break an egg into each tomato case; dot with butter, and season with salt and freshly ground black pepper. Bake in individual baking dishes in a moderate oven (375°-M4) until the eggs are firm. Serve topped with Hot Curry Sauce.