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Eggs bake up quite nicely tucked into garden fresh tomatoes.
A step-by-step video is included in this post to help you make these perfectly. Hope this helps!
Using a sharp knife, slice off the stem-end as shown, then cut a very thin slice from the bottom of each tomato, creating a flat base, so that your tomatoes can stand upright.
Place the tomatoes into a muffin tray, cut side up, and spray or brush them very lightly with olive oil.
❤Rachel
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Egg Stuffed Italian Tomatoes
If you’re a tomato lover like me and also adore your morning eggs, then this SIMPLE recipe is definitely for YOU!
Eggs bake up quite nicely tucked into garden fresh tomatoes.
Very little hands-on time makes this a fun recipe any day of the week!
Try sprinkling them with fresh chopped basil for another level of flavor!
A step-by-step video is included in this post to help you make these perfectly. Hope this helps!
Makes 6 servings, 2 tomatoes each
Ingredients:
- 12 medium vine tomatoes, firm to touch
- olive oil spray
- sea salt and fresh ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried oregano
- 12 small eggs
- 1/4 cup grated Parmesan
Instructions:
Preheat your oven to 400 degrees f, then rinse and pat dry the tomatoes.
Using a sharp knife, slice off the stem-end as shown, then cut a very thin slice from the bottom of each tomato, creating a flat base, so that your tomatoes can stand upright.
Use a small spoon to scoop out all of the seeds and pulp (I reserve this for soups or sauces later on).
Place the tomatoes into a muffin tray, cut side up, and spray or brush them very lightly with olive oil.
Sprinkle with sea salt, pepper, garlic powder, and oregano. Gently crack an egg into each tomato, then top with parmesan cheese.
Bake in the preheated oven, until egg whites are set to your liking; about 15 minutes. Sprinkle with fresh ground black pepper and enjoy!
❤Rachel
Ingredients
- 12 medium vine tomatoes, firm to touch
- olive oil spray
- sea salt and fresh ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried oregano
- 12 small eggs
- 1/4 cup grated Parmesan
Instructions
- Preheat your oven to 400 degrees f, then rinse and pat dry the tomatoes.
- Using a sharp knife, slice off the stem-end as shown, then cut a very thin slice from the bottom of each tomato, creating a flat base, so that your tomatoes can stand upright.
- Use a small spoon to scoop out all of the seeds and pulp (I reserve this for soups or sauces later on). Place the tomatoes into a muffin tray, cut side up, and spray or brush them very lightly with olive oil.
- Sprinkle with sea salt, pepper, garlic powder and oregano.
- Gently crack an egg into each tomato, then top with parmesan cheese.
- Bake in the preheated oven, until egg whites are set to your liking; about 15 minutes.
- Sprinkle with fresh ground black pepper and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 12 medium vine tomatoes, firm to touch
- olive oil spray
- sea salt and fresh ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried oregano
- 12 small eggs
- 1/4 cup grated Parmesan
Instructions
- Preheat your oven to 400 degrees f, then rinse and pat dry the tomatoes.
- Using a sharp knife, slice off the stem-end as shown, then cut a very thin slice from the bottom of each tomato, creating a flat base, so that your tomatoes can stand upright.
- Use a small spoon to scoop out all of the seeds and pulp (I reserve this for soups or sauces later on). Place the tomatoes into a muffin tray, cut side up, and spray or brush them very lightly with olive oil.
- Sprinkle with sea salt, pepper, garlic powder and oregano.
- Gently crack an egg into each tomato, then top with parmesan cheese.
- Bake in the preheated oven, until egg whites are set to your liking; about 15 minutes.
- Sprinkle with fresh ground black pepper and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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