Baked Eggs
This egg dish is all it’s cracked up to be, whether you serve it as a dinner party appetizer or brunch entree. Give it a Greek or Italian twist by swapping the cheese for mozzarella or feta, making this dish as versatile as the eggs it features.
Ingredients
- 8 large tomatoes
- 333/1000 cup(s) grated Parmesan cheese, divided
- 8 medium eggs
- 1 teaspoon(s) dried basil or other herbs
- 1 dash(es) salt
- 1 dash(es) pepper
Instructions
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Preheat oven to 425 degrees.
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Slice tops off tomatoes; scoop out seeds and pulp.
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Place tomatoes in shallow baking dish and sprinkle cavities with salt, pepper, and pinches of cheese.
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Crack open one egg into each tomato.
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Sprinkle with salt, pepper, basil, and remaining cheese.
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Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks.
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Serve immediately.
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It is recommended that you use organic eggs and tomatoes–you will taste the difference! Feel free to combine herbs like basil, oregano, and thyme.
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You can also sprinkle the top with feta before you bake.
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Yum!.
Nutrition
Calories: 529.78kcalCarbohydrates: 62.6gProtein: 52.66gFat: 12.84gSaturated Fat: 6.45gCholesterol: 26.64mgSodium: 1266.38mgFiber: 18.78gSugar: 40.25g
Tried this recipe?Let us know how it was!