Breakfast with Suresh

By Ivy Knight on July 26th, 2010 7 Comments »
« Previous Post
Next Post »

A guest post from our good friend, the founder and edi­tor of www.spotlighttoronto.com, Suresh Doss

My Favourite Breakfast

I’ve been mak­ing this for years when I want a quick break­fast but also some­thing dif­fer­ent from scram­bled eggs or an omelette. The recipe is very sim­ple, here is what you need to re-create it.

Baked Eggs in Tomatoes

Ingredients

- medium sized tomatoes

- Eggs

- Fresh Basil

- Extra vir­gin olive oil

- Salt / Pepper to taste

Steps

- Preheat the oven to 375degrees

- Chop fresh basil and toss them in a bowl with a driz­zle of olive oil and some salt and pep­per to cre­ate a rub.

- Cut out the tops off the toma­toes and scoop out the seeds with a spoon. You want nice hol­low cen­tres so when you drop the egg, it stays in place.

- Rub the inside of the tomato gen­er­ously with the basil rub.

- Place the toma­toes on a bak­ing sheet, and put them into the oven for 8–10 min­utes. If you wish to wrap a piece of proscuitto or bacon around the tomato, cook for a longer period of time.

- Take the toma­toes out, and drop an egg into each. Try not to crack the yolk.

- Place the toma­toes care­fully back in the oven for another 8–10 min­utes, until desired doneness.

- Sprinkle a lit­tle basil, salt over the tomato and serve immediately.

It’s a very flex­i­ble recipe that you can play with. I like to add proscuitto and a vari­ety of other herbs and seasonings.

This could even be a good appe­tizer course at din­ner time, topped with some smoked salmon and creme fraiche or splashed with truf­fle oil and some tar­ragon leaves.

Suresh eats very very well and all over the province. He takes lots of pic­tures of what he’s hav­ing for break­fast, lunch and din­ner. Join the thou­sands of happy food fanat­ics who fol­low Suresh’s every move on Twitter here

Related Posts Plugin for WordPress, Blogger...
If you enjoyed this post, please con­sider leav­ing a com­ment or sub­scrib­ing to the RSS feed to have future arti­cles deliv­ered to your feed reader.

⇪ Posted in Food, Front Page, Recipes.

  • http://communaltable.wordpress.com Neil@CommunalTable

    Great post. We make this often, and some­times cook the eggs in halved and seeded red pep­pers instead of toma­toes. The pep­pers need a bit more cook­ing time, but they taste great. Another vari­a­tion we’ve tried is to drop a spoon­ful of pesto into the bot­tom of the tomato before adding the egg.

  • Maria

    What a fun breakfast!

  • http://shelleypascual.com Shelley

    Mmm. Can’t go wrong with eggs (any style) for break­fast. I’ve never thought of bak­ing eggs in toma­toes before. Guess there’s a first time for every­thing. May I sug­gest try­ing this meal with brown rice instead of whole wheat bread? One of my favourite break­fasts is scram­bled eggs, diced toma­toes, ketchup and brown rice.

  • http://twitter.com/spotlightcity Suresh Doss

    Neil,
    that’s a fan­tas­tic idea using red pep­pers. I’m not par­tic­u­larly a big fan of pep­pers but I can see it work­ing won­der­fully if you adjust the cook­ing time. Also, the pesto idea is brilliant,

  • http://www.hypenotic.com/ Barry A. Martin

    Well I like the idea of bak­ing your break­fast period–I won­der if there are any kid-accessible vari­a­tions on this theme.
    Mine are good eaters and like all the ingre­di­ents that have been sug­gested here, but don’t like things mixed together.

    Plus, when do we get to the part about melt­ing cheese on it?

  • muck­buck

    this sounds deli­cious, and I like how it can be worked into an appe­tizer for more high falutin’ occa­sions, maybe quail eggs in dif­fer­ent colour heir­loom toma­toes. I won­der if you could sep­a­rate the yolk and top the thing with a savory meringue?

  • Ladyslenderlegs

    so many great ideas! can’t wait til the morn­ing to try them out


« Previous Post
Next Post »