Eggs in Tomatoes

Total Time:
45 min
10 min
35 min

4 servings

  • 4 beefsteak tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup baby Yukon Gold potatoes, cut into 1/2-inch cubes
  • 6 ounces pork chorizo, casing removed, sausage crumbled
  • 4 large eggs
  • Queso fresco, for garnish
  • Chopped fresh cilantro, for garnish
  • Preheat the oven to 350 degrees F.

  • Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper.

  • Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel.

  • Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately.

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