Baked Tomato Nests

Elevate your brunch game with these irresistible Baked Tomato Nests—a wholesome and visually stunning dish that is as flavorful as it is simple to prepare. Perfectly hollowed-out ripe tomatoes are gently roasted and filled with a savory mix of gooey mozzarella, nutty Parmesan, and fragrant parsley, then topped with a golden, baked egg. Seasoned to perfection with a touch of garlic, salt, and pepper, these low-carb, protein-packed delights are baked to perfection until the egg whites are set and the yolks reach your desired consistency. Ready in just 40 minutes, this recipe is a showstopper for any breakfast, brunch, or light dinner menu. Garnish with a sprinkle of fresh parsley and serve warm for a delightfully comforting, nutrient-rich meal that’s as enjoyable to eat as it is to look at.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 large tomatoes
• 6 eggs
• 1 cup shredded mozzarella cheese
• 2 tablespoons fresh parsley
• 0.25 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon garlic powder

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

Step 2

Wash the tomatoes thoroughly. Slice off the tops of the tomatoes and carefully scoop out the insides with a spoon, creating a hollow shell. Be gentle to avoid tearing the walls of the tomato.

Step 3

Lightly brush the outside of each tomato with olive oil and place them upright on the prepared baking sheet.

Step 4

In a small bowl, mix the shredded mozzarella cheese, grated Parmesan, chopped parsley, salt, black pepper, and garlic powder.

Step 5

Fill each tomato shell halfway with the cheese mixture, leaving room for the egg on top.

Step 6

Crack one egg into each tomato, being careful to keep the yolk intact.

Step 7

Sprinkle a pinch of salt and pepper over the eggs for added flavor.

Step 8

Bake the tomatoes in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny, or longer if you prefer firmer yolks.

Step 9

Remove the baking sheet from the oven and let the baked tomato nests cool for 2-3 minutes.

Step 10

Garnish with additional fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	1438 grams (1438.0g)

Amount per serving	% Daily Value*
Calories	843

Total Fat 51.00g	65%
Saturated Fat 16.10g	81%
Polyunsaturated Fat 1.30g
Cholesterol 1136mg	379%
Sodium 2006mg	87%
Total Carbohydrate 45.60g	17%
Dietary Fiber 13.60g	49%
Total Sugars 29.40g
Protein 55.70g	111%

Vitamin D 246IU	1230%
Calcium 511mg	39%
Iron 9mg	49%
Potassium 3077mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 25.8%

Carbs: 21.1%