Baked Eggs in Tomato Cups
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.
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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.
Ingredients
- 8 large tomatoes
- 1/3 cup grated Parmesan cheese
- 8 medium eggs
- 1 tsp. dried herbs, such as oregano, chervil, basil, or sage
Preparation
- 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.
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Nutrition Information
- Calories 121
- Carbohydrate Content 8 g
- Cholesterol Content 214 mg
- Fat Content 6 g
- Fiber Content 2 g
- Protein Content 9 g
- Saturated Fat Content 2 g
- Sodium Content 275 mg
- Sugar Content 5 g