Guest Post: Spinach and Eggs Baked in Tomato Cups

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!