Tomato baked eggs
Today we suggest preparing an exquisite breakfast, eggs baked in tomatoes. The filling is very aromatic and tender. According to our recipe, everyone can achieve their favorite yolk consistency.
Equipment
- 1 knife
- 1 cutting board
- 1 teaspoon
- 1 baking mold
Ingredients
- 4-5 pcs tomato
- 4 pcs egg
- 1 clove garlic
- ¼ tsp mixture of Provencal herbs
- 1 pinch salt
- 20 g cheese hard
- 1 sprig parsley
Instructions
- Prepare everything you need. Choose larger tomatoes, approximately the same size.
- Trim a small section near the stem of the tomatoes. Use a spoon to scoop out the flesh and seeds from the inside without damaging the walls. Place the cut-off tops in a baking dish. Place the tomato cups on top of them. This way, the preparations will be more stable.4-5 pcs tomato
- Carefully separate the eggs into whites and yolks.4 pcs egg
- Add Provencal herbs, salt, chopped parsley, and garlic to the whites. Lightly beat.¼ tsp mixture of Provencal herbs, 1 pinch salt, 1 sprig parsley, 1 clove garlic
- Place a small piece of cheese in each tomato cup, pour in the whites, leaving about half a centimeter from the edge.20 g cheese
- Depending on the size of the tomatoes, there may be leftover egg white mixture, in which case you can add another tomato and pour in everything that didn"t fit.
- Place in the oven and bake for 10 minutes at 170 degrees Celsius. The whites should set. Place the yolks on top and return to the oven for 4-7 minutes, depending on the desired consistency. If you want them runny, bake for 4 minutes; for fully cooked yolks, crack the eggs directly into the tomatoes.
- Serve the baked eggs in tomatoes hot, optionally garnished with basil leaves.
Nutrition
Calories: 46kcalCarbohydrates: 1gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 263mgPotassium: 24mgFiber: 0.1gSugar: 0.1gVitamin A: 170IUVitamin C: 1mgCalcium: 76mgIron: 0.1mg