Eggs in Tomato Cradles
Delight your taste buds with "Eggs in Tomato Cradles," a wholesome and elegant breakfast or brunch dish that's as visually stunning as it is delicious. This easy, oven-baked recipe features perfectly cooked eggs nestled inside juicy, hollowed-out tomatoes, seasoned with garlic powder, oregano, and a hint of salt and pepper for a burst of Mediterranean-inspired flavor. Topped with a sprinkle of shredded Parmesan cheese and fresh parsley, these baked tomato cradles are finished to golden perfection. Ready in just 30 minutes, this low-carb, gluten-free recipe is ideal for anyone seeking a nutritious yet indulgent meal. Serve with crunchy toasted bread or a fresh side salad, and watch "Eggs in Tomato Cradles" become your new favorite versatile dish. Perfect for mornings, brunch gatherings, or even a light dinner!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large tomatoes
- 4 large eggs
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Slice the tops off the tomatoes and carefully scoop out the seeds and pulp using a spoon, leaving the outer walls intact to form a cavity. Be careful not to puncture the sides or bottom.
Lightly drizzle the inside of each tomato cradle with olive oil and sprinkle with a pinch of garlic powder, oregano, salt, and black pepper.
Place the hollowed-out tomatoes upright in a baking dish that holds them snugly. If they wobble, cut a small slice off the bottom to create a flat base.
Crack an egg into each tomato cradle, being careful not to break the yolk.
Sprinkle a pinch of salt and black pepper onto each egg, followed by a thin layer of shredded Parmesan cheese.
Bake the tomatoes in the preheated oven for 18-22 minutes, or until the egg whites are set but the yolks remain runny (adjust cooking time if you prefer firmer yolks).
Carefully remove the baking dish from the oven and let the tomatoes rest for 2 minutes.
Garnish each tomato cradle with freshly chopped parsley before serving.
Serve warm, alongside toasted bread or a side salad for a complete meal.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 18.9 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 308 mg | 24% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2049 mg | 44% | |
*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.
