Rush Hour Gourmet

Choose large, firm tomatoes for this, because they need to yield enough chopped flesh to add to the filling and because they will serve as edible vessels for the eggs.

Cheese-Baked Egg-Stuffed Tomatoes

2 or 3 servings

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DEB LINDSEY / Washington Post

3 whole-wheat pitas or 1 large flatbread

2 or 3 large tomatoes

2 medium cloves garlic

1 small onion

1 tablespoon olive oil

Leaves from 2 sprigs marjoram

1/2 teaspoon ground turmeric

2 or 3 large eggs

Kosher salt

Freshly ground black pepper

31/2 ounces freshly grated hard cheese, such as pecorino Romano

1 teaspoon dried za'atar (may substitute sweet paprika)

1. Preheat the oven to 350 degrees. Spray the inside of a medium baking dish with nonstick cooking oil.

2. Toast the pita or flatbread.

3. Core the tomatoes. Cut off the tops (about one-third), then coarsely chop the tops and place in a bowl. Use a melon baller to scoop out the insides of the tomatoes, adding them to the bowl. Mince the garlic. Coarsely chop the onion to yield about 3/4 cup.

4. Heat the oil in a skillet over medium heat. Add the onion and cook for 6 minutes, stirring until the onion becomes translucent. Stir in garlic, marjoram, and turmeric; add the chopped tomato and bits, stirring to incorporate.

5. Arrange the pita or flatbread pieces in a single layer in a baking dish. Divide most of the onion-tomato mixture between the tomato shells, then spread the rest on the toasted bread in the baking dish. Nestle the tomatoes on the bread, then crack an egg over each tomato, letting it fall on top of the mixture. Salt and pepper to taste. Sprinkle with the cheese and za'atar.

6. Bake for 15 minutes or just until the eggs have set and the cheese has melted. Transfer the bread and tomatoes to individual plates; serve right away.

- Adapted from a recipe in The New Middle Eastern Vegetarian:

Modern Recipes From Veggiestan.

Note: Ingredients are too varied for a meaningful analysis.