Tomato Egg Cups

Baked tomatoes have a delicious, robust flavor. When you pair the egg with the roasted tomato, it create a delicious breakfast that will keep you full for hours. You can add different spices, and herbs to mix and match the flavor. Thyme or oregano would be great as well as some spice with cayenne or jalapeno. This could also be serves as a side dish for dinner. Enjoy!

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Tomato Egg Cups

Course Breakfast

Cuisine Paleo

Cook Time 30 minutes

Total Time 30 minutes

Servings 3

Calories 76 kcal

Ingredients

• 3 Tomatoes (large)
• 3 basil leaves (minced)
• 2 Eggs
• Sea Salt (to taste)
• Black Pepper (to taste)

Instructions

1. Preheat the oven to 350 degrees F.
2. Cut the top off of each tomato and carefully scoop out the insides.
3. Cut a very small piece off the bottom of the tomato, being careful not to cut a whole. This allows the tomato to stand upright.
4. Add the eggs and basil to a small bowl. Whisk until just frothy.
5. Carefully pour the egg mixture into each tomato, until half full. Do not over fill.
6. Back in the preheated oven for about 20 minutes, or until eggs are firm.
7. Season with sea salt and black pepper.
8. Serve immediately.

Nutrition Facts

Tomato Egg Cups

Amount Per Serving

Calories 76 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 141mg47%

Sodium 828mg36%

Potassium 324mg9%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 3g3%

Protein 5g10%

Vitamin A 10IU0%

Vitamin C 18.2mg22%

Calcium 50mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.