Ingredients for Baked Eggs In Tomato Cups
- 8 large heirloom tomatoes
- 8 teaspoons grated Parmesan cheese
- 8 large eggs
- 8 tablespoons fresh herbs (a mix of oregano, chervil, basil, and sage)
- 8 ounces cheddar cheese, sliced thin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 tablespoons fresh chives, for garnish
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How to Make Baked Eggs In Tomato Cups
- Preheat oven to 425°F (220°C).
- Slice 8 large heirloom tomatoes in half horizontally.
- Remove the seeds and pulp from each tomato half using a spoon or small knife.
- Lightly salt the inside of each tomato half and place them in a shallow baking dish.
- Crack one egg into each tomato cup.
- Sprinkle each egg with a pinch of salt, freshly ground black pepper, and a sprinkle of grated Parmesan cheese (about 1 teaspoon per egg).
- Scatter fresh herbs (1 tablespoon of a mix of oregano, chervil, basil, and sage per egg) over the eggs.
- Bake for 20 minutes for soft yolks, or 25-30 minutes for firmer yolks.
- During the last 4 minutes of baking, top each egg cup with two thin slices of cheddar cheese (about 1 ounce total per egg).
- Let the cheese melt and slightly brown.
- Garnish with fresh chives before serving (about 1 tablespoon per serving).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
20g
Fat
25g
Carbs
2g
