nutritional information

Per Tomato cup:

  • Calories: 121
  • Protein: 9 g
  • Total Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 8 g
  • Cholesterol: 214 mg
  • Sodium: 275 mg
  • Fiber: 2 g
  • Sugar: 5 g
Gluten-Free

Baked Eggs in Tomato Cups

Baked Eggs in Tomato Cups

Serves 8

30 minutes or fewer

The simplicity of this recipe makes it a fantastic way to taste the difference between eggs from conventionally raised and organically fed cage-free hens.
  • 8 large tomatoes
  • ⅓ cup grated Parmesan cheese
  • 8 medium eggs
  • 1 tsp. dried herbs, such as oregano, chervil, basil, or sage

1. Preheat oven to 425°F. Slice tops off tomatoes, and scoop out seeds and pulp. Place tomatoes in shallow baking dish, and sprinkle cavities with salt, pepper, and pinches of cheese.

2. Crack one egg into each tomato. Sprinkle with salt, pepper, herbs, and remaining cheese. Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks. Serve immediately.

September 2006 p.82

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comments

I added kale and some rice cheese to the bottom of the tomatoes and it was delicious!

Erika - 2012-03-05 14:19:57

This was pretty delicious but I think next time I will have to make sure that I coat all the walls of the tomato well because the top ended up super flavorful while the middle was lacking a bit. Delicious and super simple recipe though that I will definitely have another go at.

Tess - 2009-09-12 16:37:47

Wonder if you could prepare these in the microwave??? It could be a quick healthy breakfast to make at my office kitchen.

Peggy - 2010-08-03 20:12:09

This was absolutely amazing! It will become one of our regular recipes. We made a light dressing with the insides, balsamic, olive oil and spices.

JoJo - 2012-02-21 20:49:32