Baked Eggs in Tomatoes Recipe
Make this healthy breakfast or brunch meal which is filled with protein and will keep you full until lunchtime.
The recipe is simple enough for beginners to create themselves, and requires just four ingredients for a delicious meal. Serve with some sliced avocado for extra flavour, and freshly squeezed orange juice.
4 large tomatoes
1 cup cooked rice
1 tablespoon pesto (optional)
- Cut the top from each tomato, then remove the centre until completely hollow. Allow the tomatoes to drain on a paper towel for a few minutes, then sprinkle with some salt for a sweet and sour taste.
- Preheat your oven to 180ºC, and in the meantime scoop in some cooked rice into each tomato – this creates a fluffy body for the egg once it’s been cooked. Top-off with pesto (optional), and place the tomatoes onto a lined baking tray.
- Break an egg into the top of each tomato, then bake in the oven for 20 minutes. Season with pepper, and serve immediately.
Image and Recipe via Taste, Brooklyn Supper