Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Episode: Tomato Time
Save Recipe Print
Eggs in Tomatoes
Total:
55 min
Active:
55 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
55 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

More from:

The Kitchen

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Mediterranean Eggs (Shakshuka)

Recipe courtesy of Meny Vaknin

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Perfect Sunny-Side-Up Eggs

Recipe courtesy of Jeff Mauro

Pickled Tomatoes

Recipe courtesy of Food Network

Bloody Mary Tomatoes

Recipe courtesy of Food Network

Quinoa Stuffed Tomatoes

Recipe courtesy of Marcela Valladolid

Tuna Stuffed Tomatoes

Recipe courtesy of Geoffrey Zakarian

Poached Eggs

Recipe courtesy of Food Network

Eggs Benedict

Recipe courtesy of Disney Auctions Online

Browse Reviews By Keyword

          Latest Stories