I LOVE recipes that are this simple. Only 2 ingredients are needed and it’s SO easy, I could do it with my eyes closed (JK, but ya get the idea ☺️).
Some weeks I’m so excited to get back into the kitchen and start cooking, while others I feel a bit lazy. After coming back from my California coast road trip I was definitely feeling the latter. So this recipe was perfect!!
Roasting tomatoes in the oven bring out so much of their natural, amazing flavors and the yolky goodness from the egg makes the whole thing even better!! YummmmOOO 😛 Light, healthy, fresh, and perfect for lazy days!
Serves: 4 Time: 25 minutes
- 4 medium-size vine-ripened tomatoes
- Kosher salt and freshly ground black pepper to taste
- Red chili flakes (optional)
- 4 large eggs
- Fresh herbs for topping (optional)
Directions: Preheat oven to 425°F.
Slice off and set aside the top third of each tomato. Scoop out the seeds.
Place the tomatoes in a glass or ceramic baking dish (Using a cookie sheet would also work, but a baking dish will help the tomatoes stay upright). Season with the salt and pepper and red chili flakes if using.
Break an egg into each tomato.
Bake for about 17 minutes (or until the egg whites have completely set and are opaque).
Top with fresh herbs if using and serve!
Calories: 94, Total Fat: 5g, Total Carbs: 5g, Fiber: 2g, Sugars: 3g, Protein: 7g
*Inspired by A Beautiful Bite