Eggs Baked in a Tomato

INGREDIENTS

•     4 large ripe tomatoes

•     4 bacon uncured slices or pancetta

•     4 large eggs, room temperature

•     2 scallions, chopped

•     1 garlic clove, minced

•     1 teaspoon sea salt, plus more

•     3/4 teaspoon freshly ground pepper

•     1 teaspoon dried basil

•     1 teaspoon dried parsley

•     1/4 teaspoon crushed red pepper flakes (optional)

•     1 tablespoon olive oil

•     Sriracha, optional for garnish

DIRECTIONS

1.     Preheat oven to 350 F

2.     Cut the tops of the tomatoes off using a paring knife, then with a spoon clean out the entire inside of the tomato.

3.     Set on a baking sheet lined with foil or parchment. You can also place inside ramekins (reserve the inside of tomatoes for sauce or soup and can be frozen).

4.     In a large sauté pan over medium heat at bacon or pancetta slices and cook until crispy.  Let cool then dice and set aside.

5.     In a mixing bowl, whisk eggs then add in scallions, garlic, salt, pepper, parsley, and red pepper flakes. Add in bacon/pancetta to the mixture.  Take the prepared tomatoes and drizzle a little olive oil on the inside each then sprinkle a pinch of salt just to lightly season.

6.     Divide the egg mixture among each tomato and bake for 35-40 minutes or until eggs are fully cooked. To serve, drizzle with a little olive oil and sriracha!