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
Heat oven to 400F. Line cookie sheet with cooking parchment paper or foil.
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.
Place tomatoes on cookie sheet.
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.
Sprinkle tops of eggs with salt and pepper.
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.
Serve warm with additional small or torn basil leaves and a sprinkle of Parmesan cheese.