Breakfast Tomatoes with Eggs and Cheese
User Reviews
5.0
33 reviews
Excellent
Breakfast Tomatoes with Eggs and Cheese
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These delicious breakfast tomatoes are stuffed with eggs and baked in the oven until the tomatoes are tender and the egg whites are fully cooked.
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Ingredients
- 2 tomatoes large and firm
- Olive oil spray
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 4 small eggs
- ¼ cup parmesan grated
- 2 tablespoons parsley chopped, for garnish
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Instructions
- Preheat the oven to 400°F.
- Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half so that the tomatoes can stand upright without wobbling. Carefully scoop out the seeds and pulp with a spoon. You can run a sharp knife around the pulp to loosen it if needed.
- Spray the hollowed tomatoes all over with olive oil. Place them on a rimmed baking dish, cut side up. Sprinkle the tomatoes with salt, pepper, garlic powder, and thyme.
- Break each egg into a small ramekin, then slide it into a tomato half. If your eggs are large, you’ll need to discard some of the egg whites to enable the eggs to fit inside the tomatoes.
- Top the tomato halves with Parmesan, 1 tablespoon for each tomato half.
- Bake the tomatoes until the egg whites are set, about 20 minutes. Carefully pour out any excess liquid that may have accumulated around the eggs. Garnish with parsley and serve.
Notes
- Ideally, you should use small eggs to ensure the entire egg fits inside the tomato half. However, small eggs are fairly difficult to find these days. The standard seems to be large eggs. So, simply break the eggs into a small bowl and carefully discard some of the egg whites before pouring them into the hulled tomatoes.
- You can add more spices. Good options include chili powder, dried oregano, and onion powder. You can use a generous pinch of each additional spice.
- Experiment with different cheeses instead of Parmesan. I tried shredded cheddar or crumbled goat cheese. Both are delicious.
- You should only keep the leftovers if the eggs are fully cooked. Store them in an airtight container in the fridge for up to three days and reheat them gently in the microwave at 50% power.
Nutrition Information
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Serving
2tomato halves
Calories
148kcal
(7%)
Carbohydrates
10g
(3%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Sodium
485mg
(20%)
Fiber
2g
(8%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 2tomato halves | |
| Calories | 148kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Sodium | 485mg | 20% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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