Eggs In Tomato Cases
Created by Tisme on June 20, 2015
- Servings: 3-6
- Prep Time: 20m
- Cook Time: 20+m
- Recipe #19644
Ingredients
- 2 1/4 pounds tomatoes (6 tomatoes, large & firm)
- 6 teaspoons cheese, grated
- 6 large eggs
- 1 tablespoon butter
- Parsley, finely chopped
- Salt and pepper
- Parsley, finely chopped
How to Make
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Step 1: Cut the tops from the tomatoes and scoop out the seeds. Drain tomato cases well, cut side down on absorbent paper. (I sprinkle just a little pinch of sugar inside each tomato at this stage.)
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Step 2: Place 1 teaspoon of cheese into each tomato case and sprinkle with parsley, salt and pepper.
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Step 3: Break an egg, one at a time into a small bowl or small jug -- but be sure not to break yolk, slip one egg into each tomato case, place a knob of butter on top of each egg and bake at approx 350dg for 20 minutes or until egg has set to your preference.
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(Note - pending on your oven temperature it may take longer as each oven differs)Remove from oven and serve sprinkled with extra parsley
Nutritional Facts
- Serving Size: 1 (461.1 g)
- Calories 273.3
- Total Fat - 16.4 g
- Saturated Fat - 6.7 g
- Cholesterol - 430.5 mg
- Sodium - 273.6 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 4.1 g
- Sugars - 9.4 g
- Protein - 18.7 g
- Calcium - 144.1 mg
- Iron - 2.9 mg
- Vitamin C - 46.6 mg
- Thiamin - 0.2 mg