Egg-stuffed tomatoes are not only easy to prepare and tasty, but also “universal”! They can be served as a keto starter, as a vegetarian main dish or during a tasty homemade brunch with friends… Even better, they can even be eaten as a slimming breakfast that is quick and delicious at the same time. Yes, eggs are a food rich in proteins and good fats that promote weight loss and increase energy. Honestly, it’s a simplistic and brilliant recipe at the same time!
An easy and versatile recipe
Egg Stuffed Tomatoes are ready in just 30 minutes and are a great easy dinner to make after a long day at work. You can store leftovers in the fridge to take to the office the next day as they do not change flavour. Plus, consuming them cold works just as well, meaning you can enjoy them even if you don’t have a microwave available. In short, it is an advantageous, simple and quick recipe that can be used in several situations!
What to do with tomatoes?
You’ve harvested a nice amount of tomatoes and now you’re wondering what to do with the excess? Well, you must at all costs prepare a refreshing and light tomato cucumber gazpacho, ideal for the summer heat. Of course, you can also freeze fresh tomatoes directly or store them in jars to use throughout the winter. There are of course many good options, but our recommendation is to try the egg-filled tomatoes first!
Recipe for egg-filled tomatoes
Whether it’s a quick dinner or a fat-burning breakfast, egg-filled tomatoes are super easy to prepare. To make 2 servings (each of which has only 148 kcal), you need the following ingredients:
2 large firm tomatoes (not too ripe)
4 small eggs*
a few splashes of extra virgin olive oil
½ teaspoon kosher salt
freshly ground black pepper
½ tsp dried thyme
¼ cup grated parmesan (or grated cheddar or crumbled goat cheese)
2 tablespoons chopped parsley, for serving
*2 large eggs will be sufficient if your tomatoes are not too large
To start, preheat the oven to 200 degrees C and cut the tomatoes in half as shown below. Then cut off a small portion of the bottom of each half so the tomatoes can stand upright without wobbling. Carefully remove seeds and pulp with a spoon. If necessary, you can run a sharp knife around the pulp to loosen it more easily.
Coat the inside of each hollowed-out tomato well with extra virgin olive oil (if you have a spray dispenser, you can spray them directly). Arrange the halves in an ovenproof dish and sprinkle them with salt, pepper, garlic powder and thyme. This is where you can experiment with spices to suit your personal preferences or dietary restrictions.
Crack each egg into a small bowl or ramekin, then place in half a tomato. If your eggs are large, you will probably need to discard some of the egg whites to fit the eggs into the tomatoes. Top the tomatoes with parmesan, 1 tablespoon for each half. Shredded cheddar or crumbled goat cheese work equally well for egg-filled tomatoes.
Cook the tomatoes until the egg whites are white and firm, or about 20 minutes. Garnish the egg-filled tomatoes with chopped fresh parsley and serve immediately with slices of toasted bread on the side. You can also add steamed spinach or asparagus, smoked salmon or chives. In fact, there are many good toppings and alternative ways of cooking…
Variations of egg-filled tomatoes
These egg-filled tomatoes are absolutely amazing, but you can also try other varieties. For example, you can make them in the form of an omelet in slices of firm tomatoes. To do this, simply slice the tomatoes, core and seed each slice and pour an egg into each tomato slice in a heated and greased frying pan. You can also add grated or crumbled cheese of your choice. Cook until the eggs are to your liking and voila!
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Pan fried tomatoes with eggs, chakchouka style
Maghrebian shakshuka is another great option that includes eggs and tomatoes, although these are not filled. It is a pan-fried pepper, onion and pepper in tomato sauce or fresh tomatoes, finally enhanced with fried egg and coriander.
Chakchouka eggs garnished with asparagus and crumbled goat cheese