I have been meaning to make this dish for a few weeks now, but had not found the time for a leisurely Sunday morning where I could afford to try it out and take the time to appreciate the result. This morning, the timing was just right: I had a couple tomatoes just asking to be cooked, and Oliver and I were both in the mood for a nice breakfast. I really enjoy making dishes like these that are hearty, fairly easy and fail-safe and that look and feel so deliciously rustic. I've taken a liking to serving food in my cast iron at the dinner table, and this would a great opportunity to do just that.
I got this recipe from Delicious magazine and slightly adapted it. It was truly one of the best meals I've had in the past few months. The salty prosciutto gets crispy in the oven, the tomato flavor intensifies, the basil smells wonderfully fragrant and the egg yolk breaks as soon as you dig in. Need I say more?
Recipe (for 2)
2 large tomatoes
A handful of basil
Extra virgin olive oil
Salt and Freshly ground pepper
2 slices of prosciutto
2 eggs, at room temperature
Preheat your oven to 350F. Cut the top of the tomatoes with a sharp knife and gently scoop out the seeds and juices with a spoon. Lay them upside down on a couple sheet of paper towels to soak up extra moistness. In the meantime, using a mortar and pestle, smash the basil until it forms a paste. Add a pinch of salt, and drizzle a little olive oil to loosen the basil. Add some black pepper. Check that the tomatoes are dry inside, and dab the inside with an extra paper towel. Wrap a slice of prosciutto around the tomato, and, using a toothpick, seal both ends so they fit snugly around the tomato. Smear some of the basil paste inside the tomato.
Drizzle a little olive oil in a cast iron and lay the tomatoes in the pan. Cook for 15 minutes. Gently add the egg inside of each tomato and cook for another 8-10 minutes or until the egg is cooked to your liking. Remove the toothpicks and add a little salt and black pepper. Enjoy!
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