Baked Tomatoes with Eggs

Baked Tomatoes with Eggs
Baked Tomatoes with Eggs is a gluten free, primal, and fodmap friendly side dish. This recipe serves 4. One portion of this dish contains approximately 7g of protein, 9g of fat, and a total of 126 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up tomatoes, basil leaves, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

1
Heat oven to 400F. Line cookie sheet with cooking parchment paper or foil.
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CookiesCookies
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
OvenOven
2
Cut a thin 3-inch round slice from tops of tomatoes; reserve tops. Leaving 1/4 inch around side of each tomato, remove and discard insides from tomatoes, creating 1/2-inch deep cavity.
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TomatoTomato
3
Place tomatoes on cookie sheet.
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TomatoTomato
CookiesCookies
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Baking SheetBaking Sheet
4
Drizzle 1 teaspoon olive oil over each tomato, rubbing around outside as well as inside each tomato. Season tomatoes with salt and pepper; line each with 2 basil leaves. Carefully crack 1 egg into each cavity.
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Salt And PepperSalt And Pepper
Fresh BasilFresh Basil
Olive OilOlive Oil
TomatoTomato
EggEgg
5
Sprinkle tops of eggs with salt and pepper.
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Salt And PepperSalt And Pepper
EggEgg
6
Bake 10 minutes; place reserved tomato tops on cookie sheet; bake 5 to 10 minutes longer or until egg whites and yolks are firm, not runny.
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Egg WhitesEgg Whites
CookiesCookies
TomatoTomato
Egg YolkEgg Yolk
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Baking SheetBaking Sheet
OvenOven
7
Serve warm with additional small or torn basil leaves and a sprinkle of Parmesan cheese.
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ParmesanParmesan
Fresh BasilFresh Basil
DifficultyNormal
Ready In30 m.
Servings4
Health Score6
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