{NEW} Egg Stuffed Italian Tomatoes makes 6 servings, 2 tomatoes eachIngredien…

{NEW} Egg Stuffed Italian Tomatoes ??? makes 6 servings, 2 tomatoes each

12 medium vine tomatoes, firm to touch
olive oil spray
sea salt and fresh ground black pepper, to taste
1 tsp garlic powder
1 tsp dried oregano
12 small eggs
1/4 cup grated Parmesan


Preheat your oven to 400 degrees f, then rinse and pat dry the tomatoes.

Using a sharp knife, slice off the stem-end as shown, then cut a very thin slice from the bottom of each tomato, creating a flat base, so that your tomatoes can stand upright.

Use a small spoon to scoop out all of the seeds and pulp (I reserve this for soups or sauces later on). Place the tomatoes into a muffin tray, cut side up, and spray or brush them very lightly with olive oil.

Sprinkle with sea salt, pepper, garlic powder and oregano.

Gently crack an egg into each tomato, then top with parmesan cheese.

Bake in the preheated oven, until egg whites are set to your liking; about 15 minutes.

Sprinkle with fresh ground black pepper and enjoy! ❤Rachel



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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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