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–+ servings

Egg-Stuffed Tomatoes

Egg-Stuffed Tomatoes are a unique and delicious way to enjoy eggs and fresh tomatoes.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Brunch, Dinner, Lunch
Cuisine International
Servings 1
Calories 160 kcal

Ingredients
  

  • 4 large tomatoes
  • 8 large eggs
  • Salt and black pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tbsp olive oil

Instructions
 

  • Preheat your oven to 400°F (200°C).
    Cut off the tops of the tomatoes, and use a spoon to scoop out the seeds and pulp, creating a tomato shell. Place the hollowed-out tomatoes in a greased baking dish.
  • In a bowl, beat the eggs and season them with salt and black pepper. Stir in the Parmesan cheese, parsley, and basil.
  • Carefully pour the egg mixture into the tomato shells, filling each one about 3/4 full.
  • Drizzle the stuffed tomatoes with olive oil, and bake for 20-25 minutes, or until the egg filling is set and the tomatoes are tender. Allow them to cool slightly before serving.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 6gProtein: 8gFat: 11gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 175mgSodium: 220mgPotassium: 300mgFiber: 1gSugar: 4gCalcium: 120mgIron: 1mg
Keyword egg dish, egg stuffed tomatoes, eggs, tomato
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