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.