Baked eggs in tomato cups
- Number of Servings: 4
Ingredients
4 Eggs4 Firm big tomatoes1 tsp Butter100 g Cheddar Cheese (shredded)
1. Cut slices from the top of tomatoes.Scoop out the pulp.Rub salt inside.
2. Put the tomatoes upside down & leave for half an hour.
3. Gently break an egg and pour it into the tomato cup, holding back as much of the white as you can and let the whole yolk go into the cup.
4. Season with a little salt & pepper.
5. Spoon a dot of butter over the eggyolks.Sprinle with cheese.
6 Bake 10 minutes on moderate heat or till the eggs get cooked.(Do not over cook.)
7.Serve on a bed of cabbage or lettuce.
Number of Servings: 4
Recipe submitted by SparkPeople user FARAHAROON.
2. Put the tomatoes upside down & leave for half an hour.
3. Gently break an egg and pour it into the tomato cup, holding back as much of the white as you can and let the whole yolk go into the cup.
4. Season with a little salt & pepper.
5. Spoon a dot of butter over the eggyolks.Sprinle with cheese.
6 Bake 10 minutes on moderate heat or till the eggs get cooked.(Do not over cook.)
7.Serve on a bed of cabbage or lettuce.
Number of Servings: 4
Recipe submitted by SparkPeople user FARAHAROON.
Nutritional Info Amount Per Serving
- Calories: 157.2
- Total Fat: 7.4 g
- Cholesterol: 217.8 mg
- Sodium: 254.9 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.0 g
- Protein: 13.9 g
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