Egg and Ricotta Stuffed Tomatoes Recipe
Enjoy this delicious and healthy Egg and Ricotta Stuffed Tomatoes recipe - a perfect dish for breakfast or brunch, combining fresh tomatoes with creamy ricotta and protein-packed eggs.
Equipment
- 1 Baking dish To bake the stuffed tomatoes
- 1 Mixing bowl For the filling
Ingredients
- 4 Large tomatoes Hollowed out
- 1/2 cup Ricotta cheese
- 4 Eggs Large
- 2 tbsp Fresh basil Chopped
- 1 clove Garlic Minced
- to taste Salt and pepper
- 1 tbsp Olive oil For drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the seeds and pulp. Lightly season the insides with salt and pepper.
- In a mixing bowl, combine ricotta cheese, minced garlic, chopped basil, salt, and pepper.
- Carefully crack an egg into each hollowed tomato.
- Top each egg with a spoonful of the ricotta mixture.
- Place the stuffed tomatoes in a baking dish and drizzle with olive oil.
- Bake in the preheated oven for about 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Serve hot, garnished with additional fresh basil if desired.
Notes
For a variation, try adding some cooked spinach or kale to the ricotta mixture before stuffing the tomatoes.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 7gProtein: 9gFat: 10gSaturated Fat: 3gCholesterol: 190mgSodium: 180mgPotassium: 340mgFiber: 2gSugar: 4gVitamin A: 45000IUVitamin C: 13.2mgCalcium: 1000mgIron: 0.2mg
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