Baked Eggs in Tomato Cups

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Oregano, dried
  • 1 tbsp Parsley, fresh
  • 6 Tomatoes

• Refrigerated

  • 6 Eggs, medium

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Dairy

  • 1/3 cup Cheddar cheese, reduced-fat mild

Found on diethood.com

Description

Ingredients

• 6 tomatoes
• 1 to 2 teaspoons extra virgin olive oil
• salt and fresh ground pepper, to taste
• 1 teaspoon dried oregano
• 6 medium eggs
• 1/3-cup shredded reduced fat mild cheddar cheese
• 1 tablespoon chopped fresh parsley, for garnish

Directions

• Preheat oven to 350F.
• Grease a muffin tin with cooking spray and set aside.
• Cut the tops off the tomatoes and using a melon baller, scoop out the inside of the tomatoes. Save the scooped out tomatoes for a different use.
• Place the tomato cups, cut side down, on a paper towel lined plate; let stand 10 minutes.
• Arrange tomatoes, cut side up, in previously prepared muffin tin.
• Drizzle a little bit of olive oil inside each tomato.
• Season with salt and pepper, and a pinch of dried oregano inside each tomato.
• Bake for 15 minutes.
• Remove from oven and crack an egg inside each tomato cup.
• Bake for 12 to 15 minutes, or until eggs are set.
• Add shredded cheese over each egg; bake for an additional 2 minutes, or until cheese is melted.
• Remove from oven and let stand 2 minutes.
• Garnish with parsley and serve.

Nutrition