Egg Stuffed Tomatoes
Tasty and healthy egg stuffed tomatoes are baked in the oven until the tomatoes are just tender and the egg whites are fully cooked. Perfect for breakfast or brunch!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
- 2 large, firm tomatoes
- Olive oil spray
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 small eggs
- 1/4 cup grated Parmesan
- 2 tablespoons chopped parsley for garnish
Preheat oven to 400 degrees F.
Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half, so that the tomatoes can stand upright without wobbling. Carefully scoop the seeds and pulp out with a spoon. You can run a sharp knife around the pulp to loosen it if needed.
Spray the hollowed tomatoes all over with olive oil. Place them on a baking dish, cut side up. Sprinkle the tomatoes with salt, pepper, garlic powder and thyme.
Break each egg into a small ramekin, then slide it into a tomato half. If your eggs are large, you’ll need to discard some of the egg whites, to enable the eggs to fit inside the tomatoes.
Top the tomato halves with the Parmesan, 1 tablespoon for each tomato half.
Bake the egg stuffed tomatoes until egg whites are set, about 20 minutes. Garnish with parsley and serve.
Serving: 2egg stuffed tomato halves | Calories: 148kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Sodium: 485mg | Fiber: 2g | Sugar: 0.1g