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Baked Eggs in Tomato

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  • Baked Eggs in Tomato

    I subscribe to Everyday Food and came across this recipe and sounded great. The original recipe had corn and a few other things so I tweaked it PB-style and the end result was fantastic! This could work as for a nice change for breakfast or a high protein side dish. I was really low on protein intake today so I had it with my family's dinner --- definitely a keeper!

    Baked Eggs in Tomato
    (Serves 2)

    Two Large tomatoes
    2 tsp fresh chives, finely chopped
    4 eggs
    Salt and Pepper
    Cheese (optional-I used raw milk Cheddar, original recipe called for Parmesan, I am using goat cheese next round)

    Preheat oven to 350 and line a small pie plate or baking dish with parchment paper (or foil and spray with Misto-that 's what I did b/c didn't have parchment).

    Slice the top 1/2 inch of tomato and with a spoon, lightly remove all the "guts" (seeds and membrane), being careful not to break the outer portion of the tomato. Place into dish with open side facing up and season with salt and pepper.

    Whisk eggs with chives in mixing bowl and season with salt and pepper. Pour mixture into tomato (our tomatoes were almost filled to the top with the mix, so eyeball it, making sure not to overfill). Top with cheese and place in oven.

    Cook for 45-50 minutes or until eggs have set. Enjoy warm from the oven

  • #2
    you can also do this with bell pepper rings or onion rings


    • #3
      Its also good with assorted squashes during the winter months...
      Free your mind, and your Grok will follow!


      • #4
        Good to know and will def have to try it out with other veggies! Thanks everyone