The tomato plants are in the ground and I'm looking forward to plucking the first of those succulent juicy red orbs. One of my favorite uses is this recipe. Perfect for a breakfast or brunch.
Nutritional Data per serving:
Calories 120
Total Fat 5.4g
Saturated Fat 1.9g
Cholesterol 189mg
Sodium 79mg
Total Carbohydrates 9.1g
Dietary Fiber 2.2g
Sugars 1.4g
Protein 9.0g
For 1 serving:
1 tomato
1 egg
salt and pepper to taste
a pinch of dried oregano
other add ins (optional): chopped ham or pinto beans
1 tsp freshly grated cheese for topping
Preheat oven to 425 F
Thinly slice the top off of the tomato
Using a spoon, scoop out the seeds and hollow out the tomato.
If you have time, invert the tomato shell on paper towels and allow it to drain a bit.
If you are using add-ins, sprinkle a few pieces in the bottom of the tomato cups.
(I used beans, and put about 10 in the bottom of each cup)
Break 1 egg into each tomato.
Sprinkle with salt, pepper, and oregano.
Bake in casserole dish or muffin tin for 10-15 minutes, until the eggs are cooked to your taste (for hard-cooked eggs, bake a bit longer, for over easy eggs, bake a bit less).
Sprinkle with cheese, and put back in the oven for 1 or 2 minutes, or until the cheese is melty.
Serve warm
Cook's Note: I use freshly grated Parmesan cheese for a sharp salty bite, but gruyere or cheddar go exceptionally well too
Nutritional Data per serving:
Calories 120
Total Fat 5.4g
Saturated Fat 1.9g
Cholesterol 189mg
Sodium 79mg
Total Carbohydrates 9.1g
Dietary Fiber 2.2g
Sugars 1.4g
Protein 9.0g
For 1 serving:
1 tomato
1 egg
salt and pepper to taste
a pinch of dried oregano
other add ins (optional): chopped ham or pinto beans
1 tsp freshly grated cheese for topping
Preheat oven to 425 F
Thinly slice the top off of the tomato
Using a spoon, scoop out the seeds and hollow out the tomato.
If you have time, invert the tomato shell on paper towels and allow it to drain a bit.
If you are using add-ins, sprinkle a few pieces in the bottom of the tomato cups.
(I used beans, and put about 10 in the bottom of each cup)
Break 1 egg into each tomato.
Sprinkle with salt, pepper, and oregano.
Bake in casserole dish or muffin tin for 10-15 minutes, until the eggs are cooked to your taste (for hard-cooked eggs, bake a bit longer, for over easy eggs, bake a bit less).
Sprinkle with cheese, and put back in the oven for 1 or 2 minutes, or until the cheese is melty.
Serve warm
Cook's Note: I use freshly grated Parmesan cheese for a sharp salty bite, but gruyere or cheddar go exceptionally well too
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