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Quick N’ Tasty Tomato + Egg Rings 🍅
Recipes don’t get much simpler than this!
We could really use more simplicity and ease in our lives these days – don’t you think?
The best part is thanks to the perfect ingredients and beautifully ripe tomatoes, it still felt very complex and indulgent – incredibly satisfying in under 10 minutes!
I enjoyed this one SO MUCH as I’ve always adored fresh tomatoes. Although this recipe makes two servings, I enjoyed the entire pan all to myself one afternoon recently. It’s just so good and completely satisfied my afternoon cravings!
I’m really looking forward to making these with our garden fresh tomatoes and basil throughout the summer. There’s just nothing quite like a homegrown tomato.
Quick N’ Tasty Tomato + Egg Rings make for a good breakfast idea or an excellent afternoon snack when you’re craving something savory.
Soon enough our gardens and farmers’ markets will be bursting with these bright red beauties!
I LOVE fresh ripe tomatoes right off the vine, and especially in chopped salads…but it’s always fun to have a few good recipes to try out throughout the Summer when tomatoes are inexpensive and found everywhere!
These tomato & egg rings have a bit of that fresh Margherita flavor going on, with the melty cheese and dried oregano. I love the added protein from the eggs.
I think you’re going to REALLY love this one!
Since there are only a few ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it really makes all the difference.
Did you know that one single tomato can supply almost half of our daily vitamin C requirements?! Great news for tomato lovers looking to keep our immune system strong!
🍅What’s YOUR favorite way to eat TOMATOES?
If you’ve been stuck in a tomato rut … it’s time to mix it up a little bit!
😲There are actually more than 10,000 varieties of tomatoes on the planet, including colorful heirloom varieties that date back centuries.
Each tomato has its own flavor based on its sugar and acid profile. For example: orange tomatoes are less acidic than red tomatoes and have a milder taste.
🍅 That being said – ALL tomatoes are an excellent source of micronutrients like vitamins A, C, and K, as well as folate and potassium.
Plus, they’re an especially great source of lycopene, which may help protect you from the sun’s ultraviolet rays.
The redder the tomato, the more lycopene!
Eat them raw or in sauces, soups, or stews. You can also roast, saute, or stuff them.
REFERENCES:
🥓We eat bacon a few times each month at our house because it’s something we (REALLY, REALLY) enjoy!
Note: There are many high-quality bacon options available these days. Look for nitrate-free and humanly raised if possible. Always read the ingredients so you know what you’re really buying.
2 servings
Ingredients:
- 2 large tomatoes
- 2 large eggs
- 1 tsp dried oregano
- sea salt and ground black pepper, to taste
- 2 tsps olive oil or avocado oil, divided
- 1/4 cup freshly shredded cheese of choice
- 2 slices nitrate-free cooked and crumbled bacon
- fresh chopped parsley or basil to garnish
Instructions:
Slice your tomatoes into ½-inch thick rings and remove the inside pulp of each ring.
Finely chop the tomato pulp and place it into a bowl. Add in the eggs, oregano, sea salt, and pepper. Whisk until well combined.
Heat a large skillet over medium heat and lightly drizzle or spritz with oil.
Carefully place your tomato rings into the skillet, in batches, then fill each ring with your egg mixture.
Cook for about 1 minute then flip and sprinkle lightly with shredded cheese and crumbled bacon. Continue to cook for a minute, or just until the egg is set and your cheese is melted.
Sprinkle with freshly chopped parsley or basil if desired.
Serve immediately and enjoy!
❤️Rachel
Ingredients
- 2 large tomatoes
- 2 large eggs
- 1 tsp dried oregano
- sea salt and ground black pepper, to taste
- 2 tsps olive oil or avocado oil, divided
- 1/4 cup freshly shredded cheese of choice
- 2 slices nitrate-free cooked and crumbled bacon
- fresh chopped parsley or basil to garnish
Instructions
- Slice your tomatoes into ½-inch thick rings and remove the inside pulp of each ring.
- Finely chop the tomato pulp and place it into a bowl. Add in the eggs, oregano, sea salt, and pepper. Whisk until well combined.
- Heat a large skillet over medium heat and lightly drizzle or spritz with oil.
- Carefully place your tomato rings into the skillet, in batches, then fill each ring with your egg mixture.
- Cook for about 1 minute then flip and sprinkle lightly with shredded cheese and crumbled bacon. Continue to cook for a minute, or just until the egg is set and your cheese is melted.
- Sprinkle with freshly chopped parsley or basil if desired.
- Serve immediately and enjoy!
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