This is an unusual, interesting and fun way to eat eggs and tomatoes. It is super health because the egg is baked and you can either cook the egg in the tomato with the hard or soft yolk. It took about 15mins to cook the eggs at 300ºF in the skillet (I had mine soft so leave it 5 more minutes for a hard yolk). First, you have to remove the inside of a tomato. How to do this? Carefully, with a knife trace the border of the tomato and then with a spoon take out the filling and carefully scrape it. I cracked the egg inside the tomato and seasoned it with cilantro and sea salt. Once cooked, I compliment the eggs’n’tomatoes with rice and purple cabbage. You can accomplish this dish with a salad, couscous, quinoa or pasta. This recipe can work as an entree or main dish. It depends with what do you compliment it and how you present it.
Ingredients: yield: 1 person
2 medium tomatoes 2 eggs sea salt and cilantro
Procedure: Preheat your oven or skillet at 300ºF. Spray coconut oil on the cooking surface. Carefully, cut the bottom of the tomato to make it stable. Take out the inside of the tomato as indicated in the introduction. Put the tomatoes in the cooking surface and crack the eggs on each one.
Sprinkle the cilantro and sea salt. Le it cook during 15mins for soft egg yolks and 20-25mins for hard egg yolks.
Once cooked, transfer them to the serving dish and plate them as your which and intentions.
Nutritonal facts just for the eggs’n’tomatoes: 8g fat 2g carbohydrates 13gprotein