Egg Tomato Cups

June 23, 2014

By Coach Maria – Salus Nutritionist & Food Expert

It’s that time of the year.

Plump, juicy tomatoes that taste like no other time of the year – especially if you grow them yourself or get them locally at a farmer’s market.  Nothing like it!

Not everyone enjoys biting into a tomato and eating it as-is, but I have won over those people with this recipe.

Perfect for when you want a no-muss, no-fuss meal.

You can make it as simple as you would like (pictured above) or add some extra toppings like bacon bits, freshly grated parmesan or even a dollop of pesto (here and here).

It takes no effort at all – what are you waiting for?

serves 4

4 medium sized tomatoes
1/2 c fresh parmesan, grated (*omit if dairy free)
4 eggs
2 Tblsp basil, chopped

Cut the top quarter off of the tomato and scoop out the inside, leaving a thick shell.  Remove accumulated liquid from inside the tomato (you can blot with a paper towel if need be).
Place the shells in an 8×8 baking dish.
Divide and sprinkle the parmesan cheese evenly between the 4 shells.  Crack an egg over each tomato, sprinkle with basil and bake until whites are completely set (30-35 minutes).
Serve with another sprinkling of cheese if desired (or top with the options mentioned above).


Nutritional Information per Serving:

Protein:  32g
Carbs:      9g
Fat:          9g
Sugar:      2g

Nutritional information are estimates and may vary

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