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Baked Tomato and Egg Cups

by on May 25, 2013 in Breakfast, Eggs May 25, 2013 BreakfastEggs
See post on A Beautiful Bite’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.

Ingredients

  • 3 whole Roma Tomatoes, Halved And Seeded (look For Larger Tomatoes)
  • 6 whole Eggs (smaller Eggs Are Better)
  • Salt, Black Pepper And Red Pepper, To Taste
  • Fresh Herbs
  • Toasted Bread For Serving

Preparation

Preheat oven to 450ºF.

Place tomato halves on a rimmed baking sheet, cut side up. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.

Crack eggs and gently place one in the cavity of each tomato.

Season with salt and pepper. I added dried red pepper flakes for a little heat.

Bake for 6-7 minutes if you like your eggs runny; or 8-10 minutes for soft set.

Remove from oven and top with fresh chopped herbs.

Serve as is or on top of a crusty piece of toasted bread. This is also wonderful stuffed into a toasted bagel.

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Profile photo of Tracey Guiel

Tracey Guiel on 6.15.2013

Love this.. soo good and low carb.

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