Eggs and tomatoes—I love them both. Especially eggs. The combination of eggs baked in tomatoes is one of my favorites, and today, I’m excited to share this recipe from Todd Porter and Diane Cu of *White on Rice Couple*. Not only are Todd and Diane dear friends of mine, but they’re also incredibly talented photographers who are generous with their time and creativity.
When they told me last year they were working on their first cookbook, I knew it would be amazing—and it absolutely exceeded my expectations. I’m thrilled to share a recipe from their book with you today, along with a giveaway!
Their cookbook, *Bountiful: Recipes Inspired by Our Garden*, is filled with stunning photographs, heartfelt stories, helpful tips, and recipes you’ll want to make again and again—I guarantee it. I even had the chance to help test a few recipes, including the baked eggs, baked olive oil beet chips, and others. I’ve already bookmarked more recipes to try, like peppermint chocolate chip ice cream, braised Brussels sprouts with pancetta and Parmesan, blackberry cabernet crisp, and the heavenly fig & gorgonzola pillows. Oh, and their sweet onion dip (aka “crack dip”) is an absolute must-try—it’s incredible.
This book invites you into Todd and Diane’s garden, their home, and their lives. They share personal stories and include beautiful photos of their adorable dogs, Miss Sierra and Miss Lexi—I love those pups!
Now, onto the recipe:
Start by chopping some flat-leaf parsley and grating fresh Parmesan cheese. Next, cut the tops off your tomatoes and core them with a spoon. I like to rinse them out and gently wipe the outsides with a paper towel. Before adding the eggs, create little foil “seats” to keep the tomatoes stable in the oven. Once the eggs are inside, they’re ready to bake!
You *have* to try this. Lately, I’ve been blown away by how extraordinary simple dishes can taste, especially when made with fresh, high-quality ingredients. This recipe is no exception—it’s one you’ll find yourself making over and over again.
P.S. Don’t forget to enter the giveaway for a chance to win a copy of this fantastic cookbook!
**Disclosure:** I received a review copy of the book, but I also preordered my own copy because it’s just that good. All opinions are my own. 😊
