Eggs and egg whites are a staple in our house. We eat them a ton of different ways, although it’s fair to say scrambles and omelettes are the easiest and most often form they’re consumed in.
AS we packed up to head to JP’s parents house for the weekend…and decided to bring a few things with us that we didn’t want to have to throw out when we returned, I found myself with two bowl-like pieces of red onion. The first thing I thought was “I could cook an egg in there.”
I’m pretty sure not many would think of that, but I did.
A few years ago, I shared a recipe for egg stuffed tomatoes – something I still make, but not as often. While that recipe is easy and a favorite of mine, it leaves you with soft almost fully cooked yolks. It also involved a bit more time and an oven.
What You’ll Need
- red onion bowls or thick red onion rings
- eggs – 1:1 egg per onion piece
- cooking spray
- shredded cheese (optional)
1. If you have a whole onion, cut thick slices about half an inch to an inch thick. Separate the rings and utilize the largest rings. If you have an end piece of an onion like I did, cut the bottom of the onion out like pictured below.
2. Using cooking spray, lightly coat a skillet and place onion rings or bowls in the pan. Cover with a lid for a minute or two so that steam can help soften the onions. Flip onions and recover for another minute.
3. Crack a whole egg in the middle of the onion bowl or ring. Allow for the bottom to cook before recovering pan with lid. You shouldn’t need any more cooking spray than the initial amount used in the beginning when the onion was added to the pan.
4. Uncover the pan after a minute to determine doneness. If you like your yolks runny, cooking may only take a minute or two. If you prefer a more cooked or soft yolk, allow egg to cook covered for about 3 or 4 minutes.
5. Garnish with shredded cheese. I choose mozzarella and used about half a serving per egg. This step is optional and so is the amount. If you like cheese or have more room for higher fat in your diet then go to town!
6. Plate a serve. We had our with fresh heirloom tomatoes and toast.
Notes: I wish I had Everything but the Bagel seasoning with me because I think those flavors would’ve been great with onion and the yolk. I choose red onions because I prefer the spicy flavor they have after cooking, but you could use any onion type. Just be mindful of cooking. I find that yellow onion cook down faster.
Nutrition for just the egg stuffed red onion: ~7F/4C/9P
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
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!