Baked Eggs in Tomato Cups
Baked eggs in tomato cups are a popular breakfast dish in Mediterranean cuisine.
This is vegetarian, gluten free, high protein and low carb recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Baked Eggs in Tomato Cups
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Cut off the tops of the tomatoes and scoop out the pulp and seeds.
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Place the hollowed-out tomatoes in a baking dish.
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Crack an egg into each tomato cup.
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Drizzle olive oil over the eggs.
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Season with salt and black pepper.
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Bake in the preheated oven for 15-20 minutes or until the eggs are cooked to your liking.
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Remove from the oven and let rest for 5 minutes.
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Garnish with fresh basil leaves.
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Serve hot.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 12g4%
- Sugars 8g
- Protein 14g29%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
