Baked Tomato Eggs
Baked tomato eggs are a simple to whip up breakfast featuring eggs and tomatoes that will make a homemade breakfast possible on even the most hectic of mornings!
Servings: 2 -3 servings
Ingredients
- 6 medium red tomatoes
- 6 large pasture-raised eggs
- sea salt
- 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.
Nutrition
Calories: 255kcal | Carbohydrates: 15g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 206mg | Potassium: 1057mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3791IU | Vitamin C: 51mg | Calcium: 111mg | Iron: 3mg