Try this Baked Eggs in Whole Roasted Tomatoes recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400. Slice top third off tomatoes and use spoon to remove core and seeds. Arrange in baking dish. drizzle with oil and season with salt and pepper. sprinkle with thyme and garlic. Roast until tender, about 30 minutes.
Crack ten eggs and separate the whites from the yolks. Discard yolks. Pour enough egg white into each tomato to fill it and season with salt and pepper.
Bake until set, about 9 minutes
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Serving Size: 1 Serving (1706g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 619 | ||
Calories from Fat: 254 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 930.6mg | 286 % | |
Sodium 382.8mg | 13 % | |
Potassium 3820.3mg | 101 % | |
Total Carbohydrate 61.5g | 18 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 43.5g | ||
Protein 41g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 619
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