Eggs in Tomato Cases

Transform your breakfast or brunch routine with these delightful *Eggs in Tomato Cases*, a simple yet elegant dish that’s as nourishing as it is visually stunning. Juicy, hollowed-out tomatoes act as edible bowls, perfectly cradling creamy baked eggs seasoned with oregano, salt, and pepper for a flavorful bite. A golden sprinkle of Parmesan cheese and a garnish of fresh parsley add the perfect finishing touch, making this recipe as irresistible as it is easy to prepare. Ready in just 35 minutes, this low-carb, protein-packed dish pairs beautifully with crusty toasted bread or a light side salad. Whether you're hosting brunch or just looking for a fun and satisfying way to enjoy eggs, this oven-baked creation will impress every guest and elevate your morning table.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large tomatoes
• 4 eggs
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon dried oregano
• 0.25 cup parmesan cheese
• 1 tablespoon fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and dry the tomatoes, then slice off the top of each tomato (about 1/2 inch from the top) and set the tops aside.

Step 3

Using a spoon, carefully scoop out the seeds and pulp from inside the tomatoes, creating a hollow cavity. Be careful not to puncture the walls of the tomatoes.

Step 4

Drizzle the inside of each hollowed tomato with a little olive oil and sprinkle with a pinch of salt and black pepper.

Step 5

Place the tomatoes in a baking dish, making sure they stand upright. If necessary, trim a small slice off the bottom of the tomato to help them sit flat.

Step 6

Carefully crack one egg into each hollowed-out tomato, ensuring that the yolk stays intact.

Step 7

Sprinkle each egg with a pinch of dried oregano and a little more black pepper.

Step 8

Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny (adjust the baking time if you prefer fully cooked yolks).

Step 9

Remove the baking dish from the oven and sprinkle the top of each egg with grated parmesan cheese.

Step 10

Garnish with chopped fresh parsley and serve immediately, either on their own or with a slice of toasted bread.

Nutrition Facts

Serving size	974.1 grams (974.1g)

Amount per serving	% Daily Value*
Calories	647

Total Fat 41.80g	54%
Saturated Fat 13.30g	67%
Polyunsaturated Fat 1.30g
Cholesterol 766mg	255%
Sodium 1663mg	72%
Total Carbohydrate 30.80g	11%
Dietary Fiber 9.10g	33%
Total Sugars 19.60g
Protein 39.70g	79%

Vitamin D 164IU	820%
Calcium 418mg	32%
Iron 6mg	33%
Potassium 2036mg	43%

*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: 57.2%

Protein: 24.1%

Carbs: 18.7%