Breakfast Tomatoes with Eggs
These delicious breakfast tomatoes with egg from the oven are the recipe you are looking for if you want to make a healthy and easy recipe for breakfast. The stuffed tomatoes are filled with Parmesan cheese, egg, and Italian herbs. Low in carbohydrates, healthy and delicious. A delicious recipe for breakfast and brunch.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- oven dish
Ingredients
- 4 tomatoes medium-sized or large
- 3 eggs size L
- ½ cups Parmesan cheese
- 1 teaspoon Italian herbs
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 
350 °F - Slice the top off the tomatoes and remove the tomato seeds with a spoon. Be careful you don't want to damage the bottom.4 tomatoes
- Break the eggs into a bowl and mix them.3 eggs
- Slice the Parmesan. Spread half of the Parmesan cheese on the bottom of the tomatoes.½ cups Parmesan cheese
- Pour the eggs into the tomatoes.
- Sprinkle the remaining cheese and herbs on the eggs.1 teaspoon Italian herbs
- Put the tomatoes in a bowl and place them in the oven.
- Bake for 30 minutes
NOTES
1. Tomatoes - Since you will be filling the tomatoes, you will need medium-sized or large firm tomatoes. Roma tomatoes are possible but difficult to put down because they have a pointed bottom. Plum tomatoes or beef tomatoes are even better.
2. Oven - When you use a conventional oven, set the temperature to 390 °F (200 °C). In a convection oven, 350 °F (180 °C) is sufficient.
3. Storage
Once the tomatoes are baked, you can no longer store them.
- Pre-fill the tomato in the morning, place it in a baking dish, and cover. That way, you only have to slide them into the oven later.
Nutrition
Calories: 120kcal | Carbohydrates: 6g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1310IU | Vitamin C: 17mg | Iron: 1mg
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