If it is Sunday, I want a great brunch, political news programs, football and the kind of slow-cooked dinner I don't have time to make during the week. If I can catch up on reading and make a plan for the week to come, so much the better. The problem is lunch--many Sundays, it just doesn't make the list. Although two good meals a day is certainly better than three poor ones, there is no reason to go without lunch on a day of leisure.
As such, I recently thumbed through the Silver Spoon, on one of my favorite new cookbooks, and stopped at a photo of an egg cooked in a tomato.One of my two tomatoes broke, but a good piece of toast will helped mop up the mess. Just make sure you let the tomatoes desiccate enough to serve as proper egg coddlers. As a savory breakfast or a quick Sunday lunch that can (almost) be made and consumed during half-time, I can't recommend it enough. And I don't even like tomatoes.
Here's the recipe:
Eggs With Tomatoes
Uova Al Piatto Con Pomodori
2 teaspoons olive oil, plus extra for brushing
4 large tomatoes
pinch of dried oregano
1 fresh flat-leaf parsley sprig, chopped
salt and pepper
Preheat oven to 350 degrees. Brush an ovenproof dish with olive oil. Cut the tops off the tomatoes and scoop out the seeds and some of the flesh. Sprinkle the insides with a little salt and place upside down on paper towels for 10 minutes to drain. Season the insides of the tomatoes with oregano and pepper and divide the olive oil among them. Place the tomatoes in the prepared dish and bake for 20 minutes. Remove the dish from the oven, break an egg into each tomato, return the dish to the oven and bake for further 5 minutes. Garnish with parsley and serve.