whole earth
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 323.3
- Total Fat: 13.7 g
- Cholesterol: 159.3 mg
- Sodium: 195.8 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 4.6 g
- Protein: 12.8 g
View full nutritional breakdown of whole earth calories by ingredient
Introduction
An updated, energizing, and wholesome approach to the classic baked egg and tomato - great for breakfast, lunch, or dinner.Great served with fresh arugula side salad. An updated, energizing, and wholesome approach to the classic baked egg and tomato - great for breakfast, lunch, or dinner.
Great served with fresh arugula side salad.
Number of Servings: 4
Ingredients
-
4 eggs
1 c. whole grain quinoa
4 ripe tomatoes (medium)
2 tbsp peccorino romano cheese
1 1/2 c. water
dash of salt (x2)
dash of pepper
Basil Mixture
1 tbsp extra virgin olive oil
12 leaves basil
1 clove garlic
2 tbsp pine nuts
Directions
Makes 4 servings
In medium bowl, soak quinoa in water and set aside.
Cut top quarter off off tomatoes and set top aside. Scoop out and discard centers.
Sprinkle inside of tomato with salt and place upside down on plate for 15 minutes to drain.
Drain and rinse quinoa then place in saucepan with 1.5 cups water and dash of salt. Bring to a boil. Once mixture is brought to a boil, reduce the heat to simmer and cover for 15 minutes.
Preheat oven to 350°F.
Finely chop garlic, pine nuts, basil leaves, place in bowl with with extra virgin olive oil and stir.
Scoop quinoa into tomatoes, then top with basil mixture.
Place tops aside the tomatoes on baking tray.
Break an egg into each tomato, and bake with for about 20 minutes or until cooked.
Sprinkle with peccorino and pepper and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXGARRITY.
In medium bowl, soak quinoa in water and set aside.
Cut top quarter off off tomatoes and set top aside. Scoop out and discard centers.
Sprinkle inside of tomato with salt and place upside down on plate for 15 minutes to drain.
Drain and rinse quinoa then place in saucepan with 1.5 cups water and dash of salt. Bring to a boil. Once mixture is brought to a boil, reduce the heat to simmer and cover for 15 minutes.
Preheat oven to 350°F.
Finely chop garlic, pine nuts, basil leaves, place in bowl with with extra virgin olive oil and stir.
Scoop quinoa into tomatoes, then top with basil mixture.
Place tops aside the tomatoes on baking tray.
Break an egg into each tomato, and bake with for about 20 minutes or until cooked.
Sprinkle with peccorino and pepper and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user ALEXGARRITY.