Egg Stuffed Tomatoes
Recipe: #7188
November 10, 2011
Categories: Eggs, Tomato, Native American, Baby Shower, Brunch, Mothers Day, Oven Bake, Gluten-Free, Vegetarian, Fresh Tomatoes, more
"When making these, make sure you use tomatoes that are not overly ripe as they will fall apart easily when trying to hollow them out. These are a tasty breakfast or brunch item. I like serving this on a lettuce leaf. When making these for a crowd I put the tomatoes in muffin tins."
Ingredients
Nutritional
- Serving Size: 1 (221.2 g)
- Calories 130
- Total Fat - 5.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 167.6 mg
- Sodium - 122.2 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 2.4 g
- Sugars - 4.9 g
- Protein - 9.5 g
- Calcium - 104.7 mg
- Iron - 1.3 mg
- Vitamin C - 22.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
Line a 9 inch baking dish with parchment paper.
Step 3
With a serrated knife, cut off the top 1/2 inch from each tomato.
Step 4
With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
Step 5
Place tomato in baking dish and season with salt and pepper.
Step 6
Divide corn and chives among tomatoes.
Step 7
Break an egg into each tomato and top with cheese and red pepper flakes.
Step 8
Bake until egg is set, about 35 to 45 minutes.
Step 9
Serve.
Tips
No special items needed.