Description
This recipe for oven-baked eggs in whole roasted tomatoes is a perfect and healthy vegetarian brunch recipe!
Scale
Ingredients
- 6 extra-large vine tomatoes
- 6 medium eggs
- Extra-virgin olive oil
- Pinch of dried oregano
- Salt and pepper
- Freshly grated parmesan cheese
Instructions
- Preheat oven to 200°C.
- Slice off the top the tomatoes.
- Using a small knife and teaspoon, remove the core and seeds of the tomatoes.
- Brush a 6-hole non-stick muffin tin with a small amount of extra-virgin olive oil. Place a tomato in each hole and sprinkle with a little dried oregano.
- Cook in the oven for 15 minutes. Remove from oven, crack an egg into each tomato and return to the oven for an additional 8-12 minutes, until eggs are set.
- Sprinkle with some freshly grated parmesan cheese, season with some salt and pepper and serve immediately.
Notes
Use a 6-hole muffin tin to help keep the tomatoes upright.
- Category: Breakfast
- Method: Oven
- Cuisine: Italian
Nutrition
- Calories: 357
- Sugar: 0.2g
- Sodium: 99.6mg
- Fat: 23.9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9.1g
- Fiber: 0g
- Protein: 25.2g
- Cholesterol: 0mg
Keywords: oven-baked tomato eggs, eggs baked in tomato, Italian breakfast recipe, Italian brunch recipe, vegetarian eggs brunch recipe