Large and ripe tomatoes make the perfect "shell" for these easy baked eggs. Try these Sweet and Smoky Baked Eggs, from "The Budget-Friendly Fresh and Local Diabetes Cookbook," for breakfast, dinner, or as a filling low-carb snack!
[cooked-sharing]
Preheat oven to 350 degrees F.
Wash tomatoes and cut in half. Scoop out the pulp and seeds, leaving about a 1/2-inch rim of tomato.
Place cut-side up in a greased glass baking dish.
Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato "shell." Sprinkle each egg with 1/2 tsp of the cheese.
Bake until eggs are set, roughly 25 minutes.
Source: Everyday Diabetic Recipes
Serving Size 4 servings
Servings 1
- Amount Per Serving
- Calories 85
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 165mg56%
- Sodium 85mg4%
- Potassium 255mg8%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350 degrees F.
Wash tomatoes and cut in half. Scoop out the pulp and seeds, leaving about a 1/2-inch rim of tomato.
Place cut-side up in a greased glass baking dish.
Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato "shell." Sprinkle each egg with 1/2 tsp of the cheese.
Bake until eggs are set, roughly 25 minutes.
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