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Baked Eggs In Tomato Shells

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  Firm tomatoes 4 Large
  Eggs 8
  Grated parmesan cheese 4 Teaspoon
  Chopped parsley 2 Teaspoon
  Butter/Margarine 8 Teaspoon, melted
  Salt To Taste
  Pepper To Taste
  Dry basil 1 Teaspoon (Or To Taste)

Cut tomatoes in half crosswise.
Leaving a 1/2-inch shell (be careful not to cut through the bottom), scoop out the pulp from each tomato half. (Save pulp and juice for other uses.)
Invert tomato shells on paper towels to drain.
Place tomato shells, hollow side up, in a greased 9 by 13-inch pan; sprinkle each with salt, pepper, and basil.
Carefully break an egg into each tomato shell.
Sprinkle each egg with 1/2 teaspoon of the cheese and 1/4 teaspoon of the parsley, then drizzle 1 teaspoon butter over each.
Bake in a 350° oven for 20 to 25 minutes or until eggs are set to your liking.

Recipe Summary

Cook Time: 
20 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1093 Calories from Fat 708

% Daily Value*

Total Fat 80 g122.6%

Saturated Fat 36.6 g183.2%

Trans Fat 0 g

Cholesterol 1795.4 mg598.5%

Sodium 1310.3 mg54.6%

Total Carbohydrates 36 g12.1%

Dietary Fiber 11.1 g44.5%

Sugars 22.6 g

Protein 66 g131.6%

Vitamin A 208.2% Vitamin C 181.4%

Calcium 63.6% Iron 67.8%

*Based on a 2000 Calorie diet

Baked Eggs In Tomato Shells Recipe