Recipe: egg stuffed tomato

I love eggs. I eat them all the time, but I’ve been playing with how I make them so I can incorporate more veggies into my day as well as keeping my meals interesting. I’ve seen posts of people baking eggs in muffin pans to make mini quiches or egg cups with ham or bacon. I figure I could do something similar, so I tried baking an egg in a tomato. While I was disappointed that the yolk was completely cooked, it was still soft.

Since tomatoes are low in carbs,I  paired it with a flax and oat pita, which gave me something to put it on and not just look like a crazy lady shoving a tomato into her mouth.

This week I made them again, except one came out running and I was so pumped. I also got a great baby loaf of olive and herb bread from a local bakery to use with it. Cream + Egg + Tomato = freakin’ heaven.

So enough about me stuffing my face, here’s the recipe.

What you’ll need:

  • whole tomato a little smaller than a fist
  • 1 egg
  • cooking spray
  • small baking dish or muffin pan

Directions

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. 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 the doneness of your egg/tomato, pull it out of the oven and use a fork to loosen any egg white that poured over into the pan. I also used the fork to lift the egg out of the pan so it doesn’t roll around. I didn’t do this with the first egg out of two this morning and the fully cooked yolk popped right out. I was sad for a minute and then put it back in place once it was safely on my plate.

Macros – depends on the size of the tomato mostly. I used 200g of tomato between two tomatoes + 2 whole eggs = 9.4f/9.8c/13.8p

Have fun cracking!

 

❤ Cristina

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