Baked Egg in Tomato Cup
If you are bored with the usual eggs and toast for breakfast, try out this interesting recipe of serving the eggs in tomato cups!
- 3tomatoes, halved and seeded
- Dash of McCormick Garlic Powder
- Dash of McCormick Black Peppercorn Grinder
- Dash of salt
- 2 tbspolive oil, drizzle
- 1 cupbutton mushroom, sliced
Preheat Panasonic Cubie Oven at 160°C on convection mode.
Place tomato halves on a rimmed baking sheet, cut side up. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.
Crack eggs and gently place one in the cavity of each tomato.
Season with Garlic Powder, freshly cracked Black Peppercorn, salt and drizzle some olive oil over.
Bake for 6-7 minutes if you like your eggs runny; or 8-10 minutes for soft set.
Meanwhile, heat up some oil in a frying pan and sauté mushrooms till fragrant. Season with salt and pepper.
Remove tomatoes from the oven and serve with sautéed mushrooms at the side.