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!
Yields: 4 servings
2 large ripe beefsteak or heirloom tomatoes
1 teaspoon ground pepper
1 teaspoon cumin
4 medium eggs
2 teaspoons grated reduced-fat Parmesan cheese
1Preheat oven to 350 degrees F.
2Wash tomatoes and cut in half. Scoop out the pulp and seeds, leaving about a 1/2-inch rim of tomato.
3Place cut-side up in a greased glass baking dish.
4Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato "shell." Sprinkle each egg with 1/2 tsp of the cheese.