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Baked Eggs In Tomato Shells Recipe
|Firm tomatoes||4 Large|
|Grated parmesan cheese||4 Teaspoon|
|Chopped parsley||2 Teaspoon|
|Butter/Margarine||8 Teaspoon, melted|
|Dry basil||1 Teaspoon (Or To Taste)|
Serving size: Complete recipe
Calories 1093 Calories from Fat 708
% Daily Value*
Total Fat 80 g122.6%
Saturated Fat 36.6 g183.2%
Trans Fat 0 g
Cholesterol 1795.4 mg
Sodium 1310.3 mg54.6%
Total Carbohydrates 36 g12.1%
Dietary Fiber 11.1 g44.5%
Sugars 22.6 g
Protein 66 g131.6%
Vitamin A 208.2% Vitamin C 181.4%
Calcium 63.6% Iron 67.8%
*Based on a 2000 Calorie diet
Leaving a 1/2-inch shell (be careful not to cut through the bottom), scoop out the pulp from each tomato half. (Save pulp and juice for other uses.)
Invert tomato shells on paper towels to drain.
Place tomato shells, hollow side up, in a greased 9 by 13-inch pan; sprinkle each with salt, pepper, and basil.
Carefully break an egg into each tomato shell.
Sprinkle each egg with 1/2 teaspoon of the cheese and 1/4 teaspoon of the parsley, then drizzle 1 teaspoon butter over each.
Bake in a 350° oven for 20 to 25 minutes or until eggs are set to your liking.