Hey guys! Just thought I’d let you know that I’m still on ‘vacation’ and enjoying every moment of it. 😉
I miss you guys, though! It’s weird not being on blogger every day! Anyway, I’ll be back next week with pictures and recipes. I promise!
Until then, I’m lucky to have a delicious guest post from Sheila. If you haven’t visited her blog, you’re missing out. Her photos are gorgeous and she always seems to pick the best recipes!
——————————-
Hello everyone! My name is Sheila from Elements, and when Katie asked me if I would be a guest blogger, I was honored! I love all her tempting and mouth-watering recipes, and I always look forward to seeing the next thing she’s baking.
Anyway, I had a hard time deciding what to share with you today, but I finally decided on something that I think not only looks beautiful on your plate but also tastes great!
It’s a spinach and cheese mixture that’s stuffed inside a cored out tomato and baked with an egg on top.
Every bite is packed with flavor, and it’s a meal we certainly plan to enjoy again and again. 🙂
Spinach and Eggs Baked in Tomato Cups
Adapted from: Recipes from my Mom
Ingredients:
-
5 large tomatoes
-
5 large eggs
-
8 oz. fresh baby spinach leaves
-
feta cheese
-
ricotta cheese
-
Parmesan cheese
-
1/3 cup finely diced onions
-
1 tsp. nutmeg
-
2 tbsp. pesto paste (I used Amore pesto paste)
-
salt and pepper to taste
-
dried basil and oregano for sprinkling
-
Optional: 1/2 cup crushed saltine crackers (add them if you end up making your filling a bit too leaky)
Instructions:
Step One: Prepare the Spinach
-
Wash the spinach leaves, and then place them in a large pot with about 1 quart of water.
-
Cover with a lid, and cook on medium high heat until the spinach wilts.
-
Drain the water off the spinach, and then set the spinach aside so it can cool.
-
After the spinach cools, squeeze the excess water out of it.
Step Two: Make the Filling
-
Mix some crumbled feta cheese, ricotta cheese, and Parmesan cheese into the spinach. We didn’t measure…just added a little of each.
-
Then stir in the pesto paste, nutmeg, and some salt in pepper.
-
Add some crushed saltine crackers to thicken up the mixture if needed. You want it to be creamy…not thin and watery.
Step Three: Assembly
-
Preheat the oven to 375 degrees Fahrenheit.
-
Grease a glass baking dish with a little oil.
-
Horizontally cut the tops off the tomatoes, and then core out the centers. (Use the centers that you cored out for another meal.)
-
Place the tomatoes in the greased dish.
-
Add stuffing to the insides of the tomatoes, filling them up almost to the top, making sure to leave enough room at the top for the egg.
-
Crack an egg onto the top of each stuffed tomato.
-
Sprinkle some dried oregano and basil on the top of each each egg.
Step Four: Bake the Tomatoes
-
Bake uncovered until the egg whites are firm.
-
Sprinkle with a little bit of freshly grated Parmesan cheese
Serve warm.
Yumm, these look amazing Sheila. Thank you!! 🙂
P.S. Yesterday was Kellen’s 21st birthday, so HAPPY BIRTHDAY to him!