Egg Stuffed Roasted Tomatoes
Egg stuffed roasted tomatoes easily liven up your brunch game with a gorgeous pop of color and flavor. Not only is it pretty and delicious, but this simple dish is also a lighter breakfast you can enjoy any time.
Servings: 6
Calories: 127kcal
Ingredients
- 6 large tomatoes
- 1 1/2 tbsp olive oil
- salt & freshly cracked black pepper to taste
- 6 eggs
- chopped chives for garnish
- shredded Parmesan cheese for garnish
Instructions
- Gently wash the tomatoes well, using your hands to 'scrub' away and dirt or debris. Dry them with a paper towels.
- Using a pairing knife, carefully cut a circular plug out of the top center of each tomato. Use a sturdy spoon to gently hollow out the seeds and pulp within.
- Place the prepped tomato 'bowls' onto the wells of a tin muffin pan. The tomatoes will sit on top of the wells, and the juices that leak out during cooking will collect within preventing any mess in the oven.
- Drizzle the olive oil evenly out over top of the tomatoes. Season them with salt & freshly cracked black pepper, to taste.
- Bake the tomatoes at 400° for 8-10 minutes.
- Remove the hot pan and gently crack an egg into the center of each of the tomatoes, careful not to break the yolks and then discard the shells.
- Return the filled tomatoes to the oven, and continue baking them an additional 12-15 minutes. When the eggs are cooked to your desired preference, remove them from the oven.
- Season the stuffed tomatoes with salt & pepper again, to taste.
- Carefully transfer the hot tomatoes to serving plates, top with fresh chives & a sprinkle of shredded Parmesan cheese, and enjoy!
Nutrition
Calories: 127kcal | Carbohydrates: 7g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 72mg | Potassium: 492mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1754IU | Vitamin C: 25mg | Calcium: 43mg | Iron: 1mg