Egg Stuffed Tomatoes

Name: Egg Stuffed Tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: 2 tomatoes; 3 tsp olive oil; 2 eggs; pinch salt and pepper; 1 green onion chopped

Start by cutting the tomatoes in half and scooping the pulp and seeds out. Spray them with olive oil and season them.

Cook30 min
Total30 min
Serves1
LevelIntermediate

Breakfast Dairy-Free Gluten-Free High-Protein Keto Low-Carb Vegetarian Mediterranean

Ingredients

Preparation

Start by cutting the tomatoes in half and scooping the pulp and seeds out. Spray them with olive oil and season them.
Break the eggs into a small ramekin, then slide as much as will fit into the tomato halves. Serve with gluten free toasted bread if you want or a small salad of your choice.
Bake for about 20 minutes at 400°F (top with parmesan 24 gr 230 cal if you want).
Garnish with green onion and serve. Enjoi it!