Name: Baked Tomato Eggs
Prep time: 10 min
Cook time: PT-448412H24M9S
Total time: PT-448412H24M9S
Ingredients: 6 medium red tomatoes; 6 large pasture-raised eggs; sea salt∞https://www.amazon.com/gp/product/B00L8VPXW0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00L8VPXW0&linkCode=as2&tag=feanfi-20&linkId=7L7UC2MJ5H4T6Y7L to taste; black pepper to taste; 1 teaspoon flat leaf parsley, chopped (optional)

Baked Tomato Eggs

Author: Cassy
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 2-3 servings 1x

Ingredients

Scale

6 medium red tomatoes
6 large pasture-raised eggs
[url]sea salt∞https://www.amazon.com/gp/product/B00L8VPXW0/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00L8VPXW0&linkCode=as2&tag=feanfi-20&linkId=7L7UC2MJ5H4T6Y7L to taste
black pepper to taste
1 teaspoon flat leaf parsley, chopped (optional)

Instructions

Cut the top ¼ off the top of the tomato, including the stem. Using a spoon or (better yet) serrated grapefruit spoon, scrape out the inner membrane and seeds until you only have the hollow shell left. Repeat for the remaining tomatoes.
Place each tomato cut-side up on a baking sheet or in a muffin pan. Crack one egg into each tomato cup. Bake at 350 F for 20 minutes (for a softer egg) or 25 minutes (for a hard egg).
Let cool then sprinkle with salt, pepper, and the optional flatleaf parsley.
For leftovers, store in an airtight container in the refrigerator for up to 5 days.

Find it online: https://fedandfit.com/baked-tomato-eggs/