Baked Eggs in Tomato

Baked Eggs in Tomato is a delightful American brunch dish that combines the richness of baked eggs with the tangy sweetness of roasted tomatoes. This protein-packed meal is perfect for a cozy weekend breakfast or a light lunch.

Ingredients

• Fresh tomatoes - 4 medium
• Eggs - 4 large
• Feta cheese - 100 grams, crumbled
• Fresh basil - 10 grams, chopped
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the tomatoes and scoop out the insides, reserving the pulp.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the reserved tomato pulp to the skillet along with salt and black pepper. Cook for about 5 minutes until the mixture has thickened slightly.
5. Remove from heat and stir in crumbled feta cheese and chopped basil.
6. Place the hollowed tomatoes in a baking dish and spoon the tomato mixture evenly into each tomato.
7. Make a small well in the center of each filled tomato and crack an egg into each well.
8. Season the tops with additional salt and pepper, then drizzle with a little olive oil.
9. Bake in the preheated oven for 15-20 minutes, or until the eggs are set to your liking.
10. Remove from the oven, garnish with extra basil if desired, and serve warm.

Nutrition

• Calories: 310
• Protein: 20 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 620 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle repair and growth.
• Rich in vitamins and antioxidants from tomatoes and basil, promoting overall health.

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