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Baked eggs and tomatoes in bread bowls

If you want to surprise your loved one with an easy but yummy dish for breakfast or brunch this baked eggs and tomatoes in bread bowls tick all the boxes! Serve it with a crispy salad.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 bread rolls gluten-free if required
  • 2 eggs
  • 1 Tbsp red pesto
  • 1 Tbsp chopped fresh herb of your choice parsley, basil, chives etc
  • 2 pieces of sundried tomatoes from jar kept in oil
  • 4 cherry tomatoes
  • Handful of basil leaves
  • Optional: grated cheese

Method
 

  1. Preheat the oven to 180°C.
  2. Cut off the top third off the rolls - these will be the lids.
  3. Scoop out the soft bread centre, leaving a rim of about 1cm. (You can make breadcrumbs or croutons from the soft bread).
  4. Cut the tomatoes in half.
  5. Paste the inside of the bread bowls with pesto, then put one piece of sundried tomato, two cherry tomato halve and a couple of basil leaves into each bowl. Scatter some cheese on top, if used.
  6. Crack one egg and gently in to a bread bowl. Repeat with the other one. Put the remaining tomatoes on top.
  7. Put the rolls on a lined or oiled baking tray and bake for about 15 minutes- if the rims of the rolls get brown too quickly, wrap the tray with foil and bake for a further 10-15 minutes, depending on how runny/solid you like your egg yolk.
  8. Meanwhile, put the lids on another baking sheet and bake them for 5minutes, until golden.
  9. Serve the bread bowls with basil scattered over the eggs, topped with the lids.