Egg Stuffed Tomatoes
The recipe Egg Stuffed Tomatoes can be made in approximately 35 minutes. This gluten free and lacto ovo vegetarian recipe serves 3 and costs 67 cents per serving. This side dish has 122 calories, 7g of protein, and 8g of fat per serving. 215 people found this recipe to be tasty and satisfying. If you have butter, pepper, green onion, and a few other ingredients on hand, you can make it. It is brought to you by Give Recipe. With a spoonacular score of 42%, this dish is good. If you like this recipe, take a look at these similar recipes: Taco Egg Stuffed Tomatoes, Romaine Pesto And Egg-stuffed Tomatoes, and Romaine- And Egg-stuffed Tomatoes With Pancetta.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
3 tsp butter
3 eggs
1 green onion, chopped
A pinch of black pepper, for each
A pinch of salt for each
3 tomatoes
Equipment:
oven
baking paper
baking pan
Cooking instruction summary:
Preheat oven at 190C. Cut the tops of tomatoes.Remove all the pulp and seeds inside with a spoon. Place baking paper in a baking dish.Put tomatoes on it.Put 1 tsp butter into each tomato.Crack one egg into each tomato.Sprinkle salt on them.Cook them in oven for 25-30 minutes.Sprinkle black pepper on each when cooked.Top them with a little chopped green onions.Serve hot with bread sticks.
Step by step:
1. Preheat oven at 190C.
2. Cut the tops of tomatoes.
3. Remove all the pulp and seeds inside with a spoon.
4. Place baking paper in a baking dish.Put tomatoes on it.Put 1 tsp butter into each tomato.Crack one egg into each tomato.Sprinkle salt on them.Cook them in oven for 25-30 minutes.Sprinkle black pepper on each when cooked.Top them with a little chopped green onions.
5. Serve hot with bread sticks.
Nutrition Information:
covered percent of daily need
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