Rebecca Longshore Rebecca Longshore
March 28, 2015

Low-calorie, beautiful in presentation, and bursting with flavor, these baked eggs-in-a-tomato cup make an easy and delicious dish to serve at brunch on the weekends. While they’re baking in the oven, you can prepare a batch of mimosas, whip up a side of strawberries and cream, and set the table before they’re done. When the eggs are set and ready to be served, just sprinkle with a little salt and pepper, or a dash of Parmesan cheese and fresh parsley, if you desire.

You don’t have to save these for weekend occasions though. You can bake them in the morning while you're getting ready, and serve on a piece of whole-grain toast, or with a side of yogurt and fruit on weekdays. They would also work great as a vegetarian dinner entrée or a low-calorie lunch. All it takes is two simple ingredients. Here’s how you make them.

 Recipe:

  • 2 medium red tomatoes
  • 4 eggs
Step 1: Heat the oven to 450°, and slice each tomato in half crosswise.

Step 2: Scoop the seeds and flesh out. I used a grapefruit spoon, but a knife and spoon work well, too.

Step 3: Spray a pie pan with cooking spray, and place the tomatoes in the pan. To prevent overfilling the tomato with the eggs, crack each egg in a measuring cup and gently pour in each tomato half.

Step 4: Bake for 15 to 20 minutes or until eggs are as firm as desired. Time may vary based on the shape and size of the tomato, so be sure to check after 10 minutes, and then again every 2 to 3 minutes.

Makes 4 servings (serving size: 1)CALORIES 90; FAT 5g (sat 1.6g, mono 2g, poly.75g); PROTEIN 6.6g; CARB 3g; FIBER 0.75g; CHOL 187mg; IRON 1mg; SODIUM 65mg)

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