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Eggs Baked in Tomatoes

Name: Eggs Baked in Tomatoes
Prep time: 20

(8 votes, average: 4.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

Roasting tomatoes brings out all their natural sweetness. When beefsteak tomatoes are at their best, use them to make this easy, delicious, spectacular Eggs Baked in Tomatoes breakfast or brunch dish. No one could...

4 large tomatoes
2 cloves of garlic, chopped
Olive oil
Salt and pepper, to taste
4 large eggs
3 tablespoons Parmesan cheese
Fresh basil, for garnish

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Nutrition Facts

Calories

156 cals

Fat

10 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

8 g

Sugar

4 g

Fiber

2 g

Protein

10 g

Sodium

502 mg

Directions

Preheat the oven to 400 degrees F.
Slice the top quarter off of each tomato. Using a paring knife or spoon, carefully core the tomato. Transfer to a 2-inch deep baking pan lined with parchment paper. Drizzle with olive oil, salt, pepper, and some chopped garlic. Bake for 20 minutes, or until the tomatoes have broken down slightly.
Remove the pan from the oven and carefully crack an egg into each tomato. The egg whites will dribble out. Return to the oven and cook for another 6 to 8 minutes or until the yolks have just set (cook until completely hard if on low microbial or neutropenic diet). Top with some Parmesan cheese and return to the oven for another 1 to 2 minutes.
Serve warm or at room temperature with fresh basil.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.