Baked Egg Stuffed Tomatoes

Making baked eggs couldn’t be easier especially with this recipe from our friends at Food Fanatic. Just core a fresh tomato, crack open an egg and sprinkle some basil, salt and pepper on top. Done and done!

Baked Egg Stuffed Tomatoes

Ingredients

• 8 large eggs
• 8 medium tomatoes
• 2 tablespoons fresh basil, minced
• Salt, to taste
• Black pepper, to taste

Directions

Preheat oven to 450°F.

Cutting at an angle, core the tomatoes. Use a spoon or melon baller to remove tomato flesh from the inside, taking care to not cut into the sides of the tomatoes. If your tomatoes do not sit flat on their own, slice a very small piece off the bottom so they do not roll.

Crack one egg into each tomato cavity. Top with basil and sprinkle with salt and pepper.

Bake for 20 minutes, until eggs are set. Let cool slightly and use a large spatula to serve.

Nutrition Information

Serves: 4 |  Serving Size: 2 tomatoes

Per serving: Calories: 178; Total Fat: 10g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 372mg; Sodium: 499mg; Carbohydrate: 10g; Dietary Fiber: 2g; Sugar: 6g; Protein: 14g

Nutrition Bonus: Potassium: 562mg; Iron: 34%; Vitamin A: 21%; Vitamin C: 34%; Calcium: 12% 

We’re Food Fanatic – a gathering of the best food bloggers the internet has to offer in one tasty spot. If you love food? We’re your people. For more delicious recipes, connect with us on Facebook,Twitter and Pinterest.

Original recipe published on Food Fanatic.

from Hello Healthy http://ift.tt/1J1KUCC
via IFTTT