Baked Tomato Eggs

Name: Baked Tomato Eggs
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 6 medium red tomatoes; 6 large pasture-raised eggs; sea salt; black pepper to taste; 1 teaspoon flat leaf parsley

10 mins prepServes 2

Baked tomato eggs are a simple to whip up breakfast featuring eggs and tomatoes that will make a homemade breakfast possible on even the most hectic of mornings!

2 servings

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Instructions


0 Cut the top ¼ off the top of the tomato, including the stem. Using a spoon or (better yet) serrated grapefruit spoon, scrape out the inner membrane and seeds until you only have the hollow shell left. Repeat for the remaining tomatoes.
1 Place each tomato cut-side up on a baking sheet or in a muffin pan. Crack one egg into each tomato cup. Bake at 350 F for 20 minutes (for a softer egg) or 25 minutes (for a hard egg).
2 Let cool then sprinkle with salt, pepper, and the optional flatleaf parsley.
3 For leftovers, store in an airtight container in the refrigerator for up to 5 days.

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Baked Tomato Eggs

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