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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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when I saw the name of this recipe I just had to check it out... it sounds so good .. I can't wait to try it... this can be made Gluten Free by using GF bread crumbs... the recipe is from the Stone well Jackson B &B Ingredients:
4 large tomatoes |
4 canned artichoke hearts |
4 eggs |
4 tablespoons parmesan cheese |
4 tablespoons breadcrumbs seasoned with |
1 teaspoon dill |
1/2 teaspoon garlic |
1/2 teaspoon onion powder |
Directions:
1. Preheat oven to 350 degrees. Carefully scoop out insides of tomatoes and drain juices from the shells. Place tomatoes, hole side up, in baking dish and put in oven for 8 to 10 minutes.
2. Mix together Parmesan, breadcrumbs, dill, garlic, and onion powder. Remove tomato shells from oven. Into the center of each put one whole or 1/2 artichoke heart. Break one large egg over each artichoke heart and then sprinkle with 2 tablespoons of Parmesan and seasoned breadcrumb mix.
3. Place volcanoes back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked... if you want hard yolks, bake for 1/2 hour.) Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!
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