Updated – I love eggs. I think of them as a vehicle that helps me incorporate more veggies into my day. They’re also filling and for me, that’s always been a priority because I’ve always had busy days. Even when I competed, taking time to eat multiple times a day was challenging and thinking about what I believe a sustainable and healthy lifestyle is for me – it includes eating until I’m content.
I’ve seen posts of people baking eggs in muffin pans to make mini quiches or egg cups with ham or bacon. I love bacon, but personally don’t include it in my regular diet. I figured I could do something similar though I just had to think out of the box a bit. So I found a tomato.
While I was disappointed that the yolk was completely cooked, it was still soft and that was pretty much what I didn’t know I needed this morning.
I paired it with a pita, but these are great with toast too! Maybe even cut it in half and make a breakfast sandwich with it or with some veggies.
There’s nothing about just eating the tomato, but you can get creative to make this a fuller meal.
What you’ll need
- whole tomato a little smaller than a fist
- 1 egg (1 egg per tomato used)
- cooking spray
- small baking dish or muffin pan
- Pre-heat your oven to 350.
- In your baking pan or muffin pan spray a little cooking spray. Your egg will overflow out of the tomato and this will allow it to come right out and not stick.
- Cut the top of your tomato off. Try to not cut off too much tomato.
- With a spoon, cut and scoop out the seeds in the middle. I scooped out a little meat to make room for the egg, but I didn’t need to cut out a bunch.
- Place tomato in baking pan so that it doesn’t move around.
- Crack your egg into the tomato. It’ll overflow so don’t be worried, that’s what the cooking spray is for!
- Place pan in the middle of the shelf, for me this meant about 4-6″ from the edge of the shelf. Bake your tomato for about 15-25 minutes depending on your oven. When I cooked 2 it was closer to 25 minutes. I kept checking on my tomato every 5 minutes or so to see if the white of the egg was cooked since that’s what I care about.
After your satisfied with how cooked your egg/tomato is, pull it out of the oven. There’s a chance that the egg white will spill over into the pan – I used a fork to loosen this so the tomato wouldn’t be stuck and tear.
You could use a spoon or tongs depending on how big the tomato is and this may help prevent the yolk from popping out, which is actually possible!