JA slide show


1.0/5 rating (1 votes)
  • Ready in: 20 min.
  • Serves: 6
  • Complexity: very easy
  • Origin: Italy


  • 1 baguette
  • 1 tablespoon olive oil
  • 2 roma (plum) tomatoes, thinly sliced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon garlic
  • 1 pinch ground white pepper
  • 1 (8 ounce) package sliced mozzarella cheese
  • 1 (6 ounce) package sliced provolone cheese


  1. Set baking rack in center of oven. Preheat oven to 400 degrees.

  2. Slice tops off tomatoes. With large spoon, scoop out soft flesh and seeds, turning each tomato into cup-like shell. Break 1 egg into small cup. Slide egg into one tomato shell. Set shell on a baking sheet or large pie plate. Repeat with remaining tomato shells and eggs.

  3. Sprinkle some salt and one or two grinds of pepper over eggs. Bake until egg whites are softly set all the way through, (not runny), about 20 minutes.

  4. Meanwhile, heat oil in large skillet over medium-high heat. Sauté garlic 1 minute, taking care not to let it color. Heap in spinach all at once. Stir with wooden spoon until leaves are coated with oil and wilted. Cook, stirring occasionally, until tender, about 4 minutes. Turn spinach onto cutting board and chop coarsely.

  5. To serve, spread a quarter of spinach over each slice of bread. Place one slice on each individual dinner plate. Using tongs or large spoons, set baked tomato on top of each spinach-topped bread slice. Serve immediately.

  6. Cook's Note: Tomatoes and eggs must be at room temperature or tomatoes and egg yolks will overcook before egg whites are set. Use any broad, round or long peasant-style bread.