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  Salt To Taste
  Freshly ground black pepper To Taste
  Garlic 2 Clove (10 gm), crushed
  Tomatoes 6 Large
  Chopped fresh parsley 2 Tablespoon
  Eggs 6
  Grated parmesan cheese 4 Tablespoon

Pre-heat the oven to 350°F and lightly grease a baking dish.
Slice the tops off the tomatoes, scoop out their centres and discard the pulp.
Arrange the tomato shells in the baking dish.
Mix the garlic and parsley together in a small bowl.
Season to taste.
Spoon equal amounts into the tomato shells.
Bake for 5-6 minutes.
Remove the tomatoes from the oven and break one egg into the centre of each.
Return to the oven and bake for a further 10 minutes, until the eggs are well cooked.
Sprinkle the eggs with a little Parmesan and brown under a hot grill if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 912 Calories from Fat 440

% Daily Value*

Total Fat 49 g76.1%

Saturated Fat 20 g100.2%

Trans Fat 0 g

Cholesterol 1321.7 mg440.6%

Sodium 1798.6 mg74.9%

Total Carbohydrates 53 g17.8%

Dietary Fiber 14.6 g58.3%

Sugars 31.9 g

Protein 72 g144.1%

Vitamin A 267.1% Vitamin C 303.2%

Calcium 99.8% Iron 62.8%

*Based on a 2000 Calorie diet

French Baked Eggs Recipe