Though warm weather has been lingering around here, I’m mentally preparing for fall’s chill. In fact one of my very favorite times of year is coming up –– that time when things have cooled off, but all the best summer produce is still available. September’s blue skies and bounty of produce are downright magical. This is the month when I love to get in the kitchen, turn on the oven, and coax huge flavor from fresh tomatoes by roasting or baking them.
Stuffed tomatoes are a great dish for this time of year, and can be especially practical for dinner parties or a simple dinner. I recently decided to riff on stuffed tomatoes by creating this recipe for baked eggs in tomatoes. The tomato keeps the egg moist and infuses it with all that delicious acidity. I added some good, nutty cheddar to my eggs, as well as a generous sprinkle of minced chives.
More from Brooklyn Supper on Babble:
25 Healthy, Creative Spinach Recipes Everyone Will Love
19 Baked Egg Recipes Hearty Enough for Dinner
25 Classic Apple Cinnamon Recipes for Fall