Large and ripe tomatoes make the perfect "shell" for these easy baked eggs. Try these Sweet and Smoky Baked Eggs, from "The Budget-Friendly Fresh and Local Diabetes Cookbook," for breakfast, dinner, or as a filling low-carb snack!
[cooked-sharing]
Preheat oven to 350 degrees F.
Wash tomatoes and cut in half. Scoop out the pulp and seeds, leaving about a 1/2-inch rim of tomato.
Place cut-side up in a greased glass baking dish.
Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato "shell." Sprinkle each egg with 1/2 tsp of the cheese.
Bake until eggs are set, roughly 25 minutes.
Source: Everyday Diabetic Recipes
1 servings
4 servings
- Amount per serving
- Calories85
- % Daily Value *
- Total Fat 45g58%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 165mg56%
- Sodium 85mg4%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Total Sugars 2g
- Protein 7g
- Potassium 255mg6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 350 degrees F.
Wash tomatoes and cut in half. Scoop out the pulp and seeds, leaving about a 1/2-inch rim of tomato.
Place cut-side up in a greased glass baking dish.
Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato "shell." Sprinkle each egg with 1/2 tsp of the cheese.
Bake until eggs are set, roughly 25 minutes.
Notes
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