© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The Food And Wine Of Greece by Diane Kochilas
This is a really simple baked egg dish shown to me by a woman on Crete.
large, firm tomatoes and peppers
grated kefalotyri or Parmesan cheese
1 scallion per vegetable, very finely chopped
½ teaspoon thyme per tomato or pepper
eggs (as many as you have tomatoes and peppers)
salt and freshly ground pepper, to taste
Preheat oven to 375°F. Wash and cut off the tops of tomatoes and peppers. Discard pepper seeds and inside of tomatoes, but be careful not to tear shells when scooping out insides.
Rub about 2 teaspoon olive oil on inside of peppers and tomatoes. Sprinkle insides of each evenly with about 1 teaspoon of grated cheese. Add scallion and thyme. Carefully crack open each egg, being sure not to break yolk, and pour into tomatoes and peppers. Season with salt and pepper and cover each vegetable with its top. Bake for about 45 minutes, or until egg has set. Serve warm.