Why do eggs seem kind of magical? This time of year they are popping up everywhere. Easter was just a few weeks ago, birds are busy building their dream homes in the trees in your backyard, and soon they will be showing up by the dozen at your local farmer’s market.
Our local farmer’s market in Oak Park is just a few weeks away from opening. I look forward to the freshest eggs and our favorite doughnuts made early every Saturday morning.
A truly fresh egg is incomparable to one purchased at the grocery store. Their yolks are blindingly yellow, sitting quite snuggly in the whites. There shell is more sturdy and their flavor is brilliant. They are great for poaching– finished as a beautiful nest to place on top of some avocados or to crack into these roasted tomatoes.
This recipe comes from this months Whole Living magazine along with a handful of other egg recipes. Eggs are a simple nutritious way to eat and they are also ALWAYS photo worthy!
(Photos by Roslyn Street)
I’ve never had eggs inside roasted tomatoes! These look delicious – I’m hungry for eggs now.
Cec- Are there any good farmer’s markets to hit up near Hingham?
There is nothing better than fresh eggs. We have friends that always supply us with eggs from their chickens. I read the recipe for the eggs baked in the tomatoes. Thirty minutes seems long…I would think the tomatoes would collapse. Did you bake yours that long before adding the eggs?
Karen- I did bake them for 30 minutes. They were actually ok. They also would have been fine with maybe 5 minutes less. They were sooo good!