Baked Vine Ripe Tomatoes with Poached Eggs

RH Staff

From: Chef Cindy Hutson, Ortanique, Coral Gables and Las Vegas. Yield: 4 servings.

4 extra-large eggs
6 oz. chicken sausage, diced
3/4 cup yellow onion, brunoise
4 cloves minced garlic
1/2 cup olive oil
1/4 cup fresh-picked thyme
1 cup couscous, prepared according to package directions
1/2 cup minced parsley
1/2 cup Parmesan cheese, grated
4 large vine ripe tomatoes (beefsteaks, if available)

Carefully cut tomato top off and core out, saving the pulp. In large skillet, sautè the onion, garlic and diced sausage in 4 Tbsp. olive oil. Add tomato pulp and sautè on medium heat for about 4 minutes. Remove the pan from the heat and add 1/4 cup of the cheese and thyme. Add the cooked couscous and fold in. Add salt and pepper to taste. Stuff the tomatoes with the mixture. Pour some oil on the sides of a Pyrex ^® bowl, and add the tomatoes. Cover with foil and cook in a 400°F oven for 20 minutes.