Heirloom Tomatoes with Baked Eggs

Today we’re stuffing our faces with Heirloom Tomatoes with Baked Eggs.

Heirloom tomatoes with baked eggs are a simple and nutritious vegetarian breakfast option. Ready in 20 minutes. Only 130 calories per serving.

They’re easy to make, low carb and full of flavor. Serve them with toast for a complete, healthy vegetarian breakfast.

Do you mind if I talk about the day job for a moment?

The last two weeks have been long and busy and I’ve been completely lazy while not at the day job. I think I worked 45 hours last week. 45 hours will result in sweet overtime pay. But the overload at the day job has taken it’s toll on the fun hobby blog job. The motivation has gone right out the door. Not totally, though. While I’ve been super busy at work, the ideas for blogging keep on coming. I’ll share all of that with you another time. But for now, I want to share these heirloom tomatoes with baked eggs with you. If we were really sitting together at my dining room table, sipping on coffee, I’d totally bring a plate of these to you. But for now, we can pretend.

Heirloom tomatoes with baked eggs are a simple and nutritious vegetarian breakfast option. Ready in 20 minutes. Only 130 calories per serving.

Heirloom Tomatoes with Baked Eggs

These Heirloom Tomatoes aren’t carb loaded by any means. But if you wanted to, you could stuff them with some quinoa, brown rice or sautéed potatoes to give them a boost of carbs. This is a great option if you’re a runner or participate in high cardio workouts. Be sure to bring lots of napkins to the table as these delicious little tomatoes are a little messy.

5.0 from 1 reviews
Heirloom Tomatoes with Baked Eggs
 
Prep time
Cook time
Total time
 
Heirloom Tomatoes stuffed with eggs, topped with grated parmesan cheese and then baked. Garnished with fresh basil.
Author:
Recipe type: breakfast
Serves: 2 servings
Ingredients
  • 2 medium heirloom tomatoes
  • 2 large eggs
  • pinch of kosher salt
  • pinch of ground black pepper
  • 1 tsp grated parmesan cheese
  • 2 medium sized basil leaves, chopped
  • Extra Virgin Olive Oil for drizzling
Instructions
  1. Preheat your oven to 450. Line a baking dish with aluminum foil and lightly spray with cooking spray.
  2. Rinse and dry the tomatoes. Cut off the tops and scoop out the insides with a spoon. Place the tomatoes on the prepared baking dish. Crack one egg into each tomato and then sprinkle each egg with pinch kosher salt, ground pepper and ½ tsp of grated parmesan cheese.
  3. Place the baking dish with tomatoes into your oven. Bake for 8-10 minutes or until the egg whites and yolks are slightly runny. If you don't like runny eggs, you can bake a little longer.
  4. Drizzle each tomato with olive oil and sprinkle with fresh chopped basil and ground black pepper
Notes
While baking, the tomatoes will release some of their juices so you will see some juice run-off from the tomatoes.

Adapted from William's Sonoma Good For You Cookbook by Dani Jacobi.
Nutrition Information
Serving size: 1 tomato Calories: 130 Fat: 9g Carbohydrates: 8g Sugar: 5g Sodium: 91mg Protein: 8g

 

Heirloom tomatoes with baked eggs are a simple and nutritious vegetarian breakfast option. Ready in 20 minutes. Only 130 calories per serving.

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23 comments on “Heirloom Tomatoes with Baked Eggs”

  1. I just made sweet potatoes filled with baked eggs and on my menu today is stuffed tomatoes (with black beans) But I know my family would LOVE this! Pinned!

    • OH I bet the sweet potatoes were good! I’ve had baked ones with diced sweet potatoes and scrambled in baked sweet potatoes. SO good! Gotta try it your way soon. Hope you enjoy the tomatoes, should you give them a try, Kristen!

  2. I love this! I would be happy to forgo the carb myself. :) I feel you about the work draining you. I spend too much time at my office and not enough at home…plus I spend a lot of time in my car getting there and back!

    • Been there, done that with the long drive to work. Not fun. Luckily I only work 4 miles from my house now (although it takes forever to get home sometimes). Get some rest and relaxation this weekend, Shelby! :)

  3. Julie, well you deserve a break if you’re working 45 hour weeks!! but I’m so happy you posted this today! so elegant and easy!! I love this and can’t wait to try this!!!

    • Thanks Alice! I totally forgot when I was writing this post – I have a three day weekend this weekend. YAY, Party time, loads of fun, too!

  4. Julie, this looks beyond amazing! I wish I had tomatoes in the house, cause I would be making this NOW

  5. Yum! This sounds heavenly! Can’t wait to try :)

  6. That sucks you’ve had to work extra! These look amazing!

    • Yassssss, it totally does. But then it isn’t too bad when the paycheck rolls around. Plus, THREE DAY WEEKEND this weekend! Thanks for stopping by and for the compliment too, Julie!

  7. Hi Julie – These tomatoes look delicious, and I can eat them while trying to shed a few pounds.
    Get some rest, and thank you for this recipe!

  8. Treat yourself to something nice Julie for all your hard work. Thank you for the nice recipe. Have a good evening and a great week.

  9. You totally deserve a break after working so many hours. Love these tomatoes! They look amazing!

  10. This looks like such a yummy idea!! I love the idea of cooking an egg in veggies, so delicious!! Pinned :)

  11. I just tried this, dad was using the big oven so I put them in the mini oven at 450 for 10 min. The eggs came out raw, why did this happen? I followed it all.

    • Hi Jasmine,

      They shouldn’t be raw after 8-10 minutes of baking. Were they raw or just runny? Mine were runny after 10 minutes but that’s how I like them. If you don’t like runny eggs, you may cook longer, as per the directions. Hope this helps. Thank you for stopping by to comment to let me know you tried the recipe.

      Julie

  12. Pingback: Breakfast Polenta with Roasted Tomatoes, Eggs and Bacon | This Gal Cooks