Ingredients for Baked Egg In Tomato
- 4 medium tomatoes
- 1/2 cup cooked long grain rice
- 4 tablespoons pesto sauce
- 4 large eggs
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- fresh herbs (optional)
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How to Make Baked Egg In Tomato
- Preheat oven to 180°C (350°F).
- Cut the tops off 4 medium-sized tomatoes.
- Gently scoop out the centers of the tomatoes, reserving about 1 tablespoon of the pulp from each. Discard the remaining pulp.
- Sprinkle the inside of each tomato with 1/4 teaspoon of salt and place them cut-side down on a paper towel-lined plate for 15 minutes to drain.
- While the tomatoes are draining, prepare your rice. Cook 1/2 cup of cooked rice according to package directions.
- Divide the cooked rice evenly amongst the tomatoes, packing it gently inside.
- Top each tomato with 1 tablespoon of pesto.
- Create a small foil nest for each tomato to help prevent spillage and support the egg. Place the tomatoes in a baking dish.
- Carefully crack one egg into each tomato.
- Place the tomato tops back on, slightly offset if needed, to prevent steaming.
- Bake for 20-22 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Carefully remove from oven and let cool slightly.
- Season with freshly ground black pepper to taste before serving immediately.
- Garnish with fresh herbs if desired (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
8g
Carbs
6g
