Breakfast Tomatoes
This breakfast tomatoes recipe offers a delightful mix of fresh ingredients, easy steps, and endless customization. It’s a perfect go-to for busy mornings when you want something quick, healthy, and full of flavor.
Servings: 2
Calories: 148kcal
Equipment
- Baking dish
- Knife and spoon for scooping out tomatoes
- Small ramekin or bowl for cracking eggs
- Grater (for Parmesan)
- Olive oil spray
Ingredients
- 2 large firm tomatoes
- Olive oil spray
- ½ teaspoon kosher salt or ¼ teaspoon fine salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 4 small eggs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Tomatoes: Cut the tomatoes in half horizontally. Trim a small sliver from the bottom of each half so they sit upright. Use a spoon to scoop out the seeds and pulp.
- Season the Tomatoes: Spray the hollowed-out tomatoes with olive oil. Sprinkle with salt, pepper, garlic powder, and thyme.
- Add the Eggs: Crack one egg into a small bowl and gently slide it into each tomato half. If the eggs are too large, discard a bit of egg white to ensure they fit.
- Top with Parmesan: Sprinkle 1 tablespoon of grated Parmesan on top of each tomato half.
- Bake: Place the tomatoes in a baking dish and bake for 20-25 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
- Garnish and Serve: Remove from the oven, discard any excess liquid, and garnish with chopped parsley. Serve immediately and enjoy!
Notes
Nutrition Information (Per Serving)
- Calories: 148 kcal
- Fat: 10g
- Protein: 9g
- Carbs: 7g
- Fiber: 2g
- Sugar: 4g
- Sodium: 400mg