Baking eggs inside of tomatoes makes for an easy and healthful low-carb breakfast. At a minimum, all you need for this recipe are tomatoes, eggs, salt and pepper. There are plenty of ways you can customize this recipe by adding your favorite cheese or sauce or salsa. In 30 to 40 minutes from start to finish, you can make as few or as many as you'd like.
Things You'll Need
- 4 vine-ripened tomatoes
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- 1 green onion, chopped
- Sea salt and pepper, to taste
Heat the oven to 425 F, and gather your ingredients.
Remove the stems from the tomatoes, and slice off the tops.
Use a spoon to scoop out the seeds and moisture inside the tomatoes.
Place the tomatoes on an oven-safe dish, and press about a tablespoon (or more, to taste) of grated cheddar cheese into the bottom of each tomato.
Carefully crack an egg into the opening of each tomato.
Place the baking sheet on the center rack of the preheated oven, and bake for 18 to 30 minutes. Remove eggs from the oven, and serve with chopped green onion, salt, pepper and more shredded cheese, if desired.
For runnier yolks, bake 18 to 20 minutes, and for completely cooked eggs, bake 25 to 30 minutes.