I baked these for breakfast yesterday, Sunday, April 11th, 2021. This was the first time I tried this recipe and I was happy it turned out well. The original recipe was found here at a blog called Diethood, hosted by Katerina. My Sweet Other Half thought it very tasty, so we will be making it again.
Baked Eggs in Tomato Cups
1 to 2 teaspoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 teaspoon oregano
6 medium eggs
1/3 cup grated cheddar cheese, or you can use reduced fat mild cheddar cheese if watching calories as in Katerina’s recipe (using the low fat cheese will make this 97 calories per finished tomato, the toast adds extra calories of course).
1 tablespoon chopped fresh parsley, for garnish.
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, as in a soup for instance. I made a vegetable soup later in the day.
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 olive oil inside each tomato, also season with salt and pepper, and a pinch of dried oregano.
Bake for 12 minutes.
Remove from oven and crack an egg inside each tomato cup.
Bake 5 minutes longer if you do not like a soft/runny egg yolk.
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.