Baked Eggs In Tomatoes Recipe

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexJust EnjoyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Ripe firm tomatoes2 Large, halved crosswise
 Eggs4
 Soft white bread crumbs1⁄4 Cup (4 tbs)
 Grated sharp cheddar1⁄4 Cup (4 tbs)
 Minced parsley1 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Melted butter/Margarine2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 723 Calories from Fat 480

% Daily Value*

Total Fat 55 g85.1%

Saturated Fat 27.3 g136.4%

Trans Fat 0 g

Cholesterol 943.2 mg

Sodium 1073.3 mg44.7%

Total Carbohydrates 23 g7.5%

Dietary Fiber 5.2 g20.6%

Sugars 11.8 g

Protein 38 g75.2%

Vitamin A 127% Vitamin C 110.3%

Calcium 40.6% Iron 33.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 425° F.

MAKING
2) In a greased 9 inch pie pan, scoop and place the tomatoes, with the cut sides up, then bake without the lid for 5 to 7 minutes.
3) Break and add 1 egg into each tomato half.
4) Combine the crumbs, cheese, parsley, salt and pepper together. Sprinkle the mixture on top of the eggs, and drizzle with the melted butter.
5) Bake without the lid for about 15 minutes until the eggs are firm and the topping is golden in colour.

SERVING
6) Serve in a nice plate.
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