Roasted Tomatoes and Eggs al Tartufo with L’Epicurien Tapenade

tomatoes stuffed eggs with basil and thyme sauce feeding festive celebration beautiful still life

PF180 Tapenade w Dried Tomatoes & Basil




  1.  Preheat oven to 400 degrees.
  2.  Slice top third off tomatoes and scoop out core and seeds.
  3.  Toss with olive oil, salt, and pepper; roast until tomatoes are soft and caramelized, about 30 minutes.
  4.  Crack an egg into each tomato and top with salt and pepper.
  5.  Roast until whites are set, about 7-9 minutes.
    Spoon tapenade over eggs, serve, and enjoy!

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