Egg Stuffed Tomatoes
November 10, 2011
Categories: Fresh Tomatoes, Comfort Food, Lunch, Main Dish, Eggs, Fruit, Tomato, Native American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Baby Shower, Brunch, Fall/Autumn, Ladies Luncheon, Mother's Day, Summer, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Vegetarian, Make it from scratch, Spring 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."
- 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
Preheat oven to 350 degrees Fahrenheit.
Line a 9 inch baking dish with parchment paper.
With a serrated knife, cut off the top 1/2 inch from each tomato.
With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
Place tomato in baking dish and season with salt and pepper.
Divide corn and chives among tomatoes.
Break an egg into each tomato and top with cheese and red pepper flakes.
Bake until egg is set, about 35 to 45 minutes.
Tips & Variations
No special items needed.