When I traveled to Israel last April, I experienced my own little food heaven, which included, amongst other tasty delights, a plethora of humus dishes, an introduction to Labneh and one of my favorite breakfasts, Shakshuka, or eggs baked with a tomato sauce. Upon my return to the states, I had long forgotten about this incredible breakfast dish, that is until some very special eggs were gifted to me. My friend and co-worker Corey just so happens to raise (along with bees) some beautiful chickens in his backyard in Brooklyn. I’ve been begging him for some fresh eggs for over a year now, and the other day, a beautiful little box of them arrived on my desk. Ecstatic, I knew I needed to do something special with these eggs – something that allowed them to shine in all of their unique flavor, and so my mind was brought back to Israel and the eggs baked with tomatoes. After browsing for a recipe, I came across another idea and decided to purchase a large tomato, cut the top off and crack the egg inside of it with some parmesan cheese and bake it. It’s true that fresh eggs have a much better taste. The difference is hard to explain but I will say that they do taste fresher with less of that “eggy flavor” and scent. These tasted like they were fed the healthy diet that they were. As for the dish- it was a bit lighter than the one I remember in Israel but a perfect refreshing and savory meal that’s great for breakfast, lunch or dinner. Most importantly, it allowed me to experience the home-raised, fresh difference of these special eggs. Here’s how I made this…
1 large tomato
1 egg
2 tbsp fresh grated parmesan cheese
Salt and pepper to tasteCut the top off of the tomato and remove any of the hard inside- leave some of the juices. Sprinkle the inside with a little bit of the parmesan, crack the egg into the tomato and place on a baking sheet. Bake at 400 degrees for about 25 minutes. Remove from oven, sprinkle the remaining parmesan on top of the egg, and bake for about another 5 minutes or until egg whites are cooked and yolk is still a bit runny.
Egg from Corey’s chicken, next to two store bought eggs
The little chicks before they were all grown up (photo by Corey Towers)
All grown up! (photo by Corey Towers)
Only Corey would take such wonderful photos of his chickens (photo by Corey Towers)
Wow, this looks delicious! I love that the tomato doubles as the baking dish.
It’s quite tasty! I actually wound up mixing in a little of the artichoke and leek dip from previous post and the combo was delish!
My neighbor works for Martha Stewart and sometimes brings us some of her chicken’s eggs. Not only can you see the difference but you can can taste it as well!
PS-I love Labaneh too.
lucky! you truly can taste the difference.
I might try making some Labaneh soon
Perhaps this is the egg dish you were originally thinking about?
Shakshuka courtesy of smitten kitchen
http://smittenkitchen.com/2010/04/shakshuka
It’s totally worth it and I can’t wait to try your spin!
Thanks, Kari. I just came across this as well. Looks delicious!
Made this last night with huge yellow heirloom tomatoes and 2 eggs in each – it was unbelievable! Thanks Mard.
glad you enjoyed! big yellow heirlooms sound amazing-jealous!
I made this last night and it was wonderful! I have a candida allergy and am always looking for new recipes.
I added a layer of finely chopped onion in the tomato and then added 3 slices of avocado. So wonderful!
Thanks!
So glad you enjoyed it!
i LOVE this recipe. My mom used to make this for me when i was a kid and it’s one of my fave comfort foods. Heirlooms are spectacular for it and i always add some onion and a few spices. in a pinch any melty cheese work but the bite of excellent parmesan is always the best!
Thanks for your comment! You might like this one too
http://www.sproutandpea.com/2011/08/baked-eggs-shallots-tomatoes-cheese/