6 medium sized tomatoes
1 salt
1 tsp onion powder
1/2 tsp tarragon leaves,crushed
1/3 tsp ground black pepper
6 eggs
1 1/2 tbsp soft bread crumbs
2 tsp grated parmesan cheese
1 tsp parsley flakes
1 tsp butter or margarine
Directions
Hold tomatoes at room temperature until fully ripe. Preheat oven to
350 degrees.Cut a thin slice from the stem end of each tomato.Scoop
out pulp (use in stews,soups,etc.).Sprinkle inside of tomato shells
lightly with salt;invert on board to drain,about 10 minutes.Combine
onion powder,tarragon,1/8 teaspoon salt and black pepper;blend
well.Sprinkle each shell with about 1/2 teaspoon seasoning
mixture.Break one egg into each tomato.Place on buttered baking
pan.Bake until eggs are firm,25 to 30 minutes.Combine bread
crumbs,cheese and parsley. Sprinkle around outer edge of each
tomato,Dot with butter. Place under a preheated hot broiler until
crumbs are lightly browned,1 to 2 minutes.Serves 6.
Servings: 6 servings
Baked Eggs In Tomato Shells Recipe brought to you by Recipe Ideas
Categories: Egg; Tomato
The History of Recipes
We are able to read the history of meal recipes back into ancient history, certainly as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, these, early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans around 25BC a man called Apicius created some documents describing recipes enjoyed by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius also describes how the ancient cooks used many herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. As we move on, we have two interesting books published in the 1300s ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that is popular today, but instead accounts of the types of food on the tables of the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from middle-east cuisine, such as parsley and basil. The introduction of these new culinary ideas prompted an increase in recipe books, many of which are kept safe in private cookery archives. During the next few centuries, the rich families of the West competed with each other to serve the most extravagent banquests, and because of this cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and publishing recipes of the day. By the advent of the 20th century, cooking publications were in high demand, as a result of higher levels of literacy, more spare time and a general increase in wealth. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Baked Eggs In Tomato Shells recipe.
