Baked Eggs in Whole Roasted Tomatoes

 Ingredients

• 6 large tomatoes

• 2 tablespoons extra-virgin olive oil

• Coarse salt and ground black pepper

• 1 tablespoon fresh thyme leaves

• 2 cloves garlic, thinly sliced

• 6 large eggs

Directions

Step 1
Heat oven to 400 degrees. Slice the top third off tomatoes and use a small spoon to remove core and seeds. Arrange in a baking dish, drizzle with oil, and season with salt and pepper. Sprinkle with thyme and garlic. Roast until tomatoes are tender and caramelized, about 30 minutes.

Step 2
Crack an egg into each tomato and season with salt and pepper. Bake until eggs are just set, 7 to 9 minutes more.

Cook's Notes
For better aim, crack the egg into a teacup first, then pour it on the tomato.

Recipe : Vinaigrette Maya

Makes 2 portions

Ingredients

• 1 tbsp Dijon mustard
• 5 tbsp balsamic vinegar
• 1 tsp vegetable oil
• 1 garlic clove
• 7-8 basil leaves, chopped
• Salt and black pepper

Preparation

1. Shake all the ingredients in an old jar. 
2. If you like garlic, leave a clove to marinate in the bottom.

Sauteed Swiss Chard with Slivered Almonds

Ingredients

• 1/4 Cup Slivered Almonds

• 1 Tablespoon Extra Virgin Olive Oil

• 6 Cups Swiss Chard chopped

• 1 Pinch Sea Salt

Instructions

1. Preheat oven to 350°F. Place the almonds on a baking tray and bake for 6–7 minutes, until lightly toasted.
2. In a sauté pan, heat the oil on medium heat. Add the Swiss chard and salt and continue to sauté until the chard is tender. Add the almonds and serve.