Baked Tomato Nests
Elevate your brunch game with these irresistible Baked Tomato Nests—a wholesome and visually stunning dish that is as flavorful as it is simple to prepare. Perfectly hollowed-out ripe tomatoes are gently roasted and filled with a savory mix of gooey mozzarella, nutty Parmesan, and fragrant parsley, then topped with a golden, baked egg. Seasoned to perfection with a touch of garlic, salt, and pepper, these low-carb, protein-packed delights are baked to perfection until the egg whites are set and the yolks reach your desired consistency. Ready in just 40 minutes, this recipe is a showstopper for any breakfast, brunch, or light dinner menu. Garnish with a sprinkle of fresh parsley and serve warm for a delightfully comforting, nutrient-rich meal that’s as enjoyable to eat as it is to look at.
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Recipe Information
Ingredients
- 6 large tomatoes
- 6 eggs
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley
- 0.25 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Wash the tomatoes thoroughly. Slice off the tops of the tomatoes and carefully scoop out the insides with a spoon, creating a hollow shell. Be gentle to avoid tearing the walls of the tomato.
Lightly brush the outside of each tomato with olive oil and place them upright on the prepared baking sheet.
In a small bowl, mix the shredded mozzarella cheese, grated Parmesan, chopped parsley, salt, black pepper, and garlic powder.
Fill each tomato shell halfway with the cheese mixture, leaving room for the egg on top.
Crack one egg into each tomato, being careful to keep the yolk intact.
Sprinkle a pinch of salt and pepper over the eggs for added flavor.
Bake the tomatoes in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny, or longer if you prefer firmer yolks.
Remove the baking sheet from the oven and let the baked tomato nests cool for 2-3 minutes.
Garnish with additional fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 29.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 511 mg | 39% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3077 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
