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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A delicious savoury breakfast or brunch dish with a surprise ! Ingredients:
4 large tomatoes |
4 canned artichoke hearts |
4 eggs |
4 tablespoons grated parmesan cheese |
4 tablespoons breadcrumbs, seasoned with |
1 teaspoon dill weed |
1/2 teaspoon minced garlic |
1/2 teaspoon onion powder |
Directions:
1. Preheat oven to 350°F.
2. Carefully scoop out insides of the tomatoes and drain the juices from the shells.
3. Place the tomatoes, hole side up, in a baking dish and put in the oven for 8 to 10 minutes.
4. Mix together the Parmesan, breadcrumbs, dill, garlic, and onion powder.
5. Remove the tomato shells from the oven.
6. Into the center of each one, put one whole or 1/2 artichoke heart.
7. Break one large egg over each artichoke heart and then sprinkle with 2 tablespoons of Parmesan and seasoned breadcrumb mix.
8. Place the volcanoes back into the oven and bake for approximately 20 minutes.
9. (Time depends on how you prefer eggs cooked- if you want hard yolks, bake for 30 minutes).
10. Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!
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