Breakfast Tomatoes with Eggs and Cheese
User Reviews
5
Breakfast Tomatoes with Eggs and Cheese
Description
The tomatoes are halved and stabilized by trimming a small slice from their bottom, then carefully scooped to remove seeds and pulp. After spraying the hollow shells with olive oil and seasoning them with kosher salt, black pepper, garlic powder, and dried thyme, eggs are cracked individually into each tomato half. Small eggs are recommended for full fit, but large eggs can be partially drained of whites to accommodate.
Each tomato half is topped with freshly grated Parmesan and baked at 400°F until the egg whites are set but yolks remain tender. After baking, excess liquid is drained to maintain texture, and the dish is garnished with chopped parsley for freshness.
Variations include adding spices such as chili powder or oregano, experimenting with different cheeses like cheddar or goat cheese, and storing leftovers in an airtight container refrigerated up to three days. Leftovers should be reheated gently in the microwave at reduced power to prevent drying out.
Ingredients
- 2 tomato large and firm
- olive oil spray form
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon thyme dried
- 4 egg small
- ¼ cup parmesan grated
- 2 tablespoons parsley chopped, for garnish
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
- Use small eggs to fit inside the tomatoes; if only large eggs are available, discard excess white before filling.
- Additional spices such as chili powder, dried oregano, or onion powder can be added for varied flavor.
- Cheese variations like shredded cheddar or crumbled goat cheese work well as toppings.
- Store fully cooked leftovers in an airtight container in the refrigerator for up to three days and reheat gently at 50% microwave power.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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