Preheat 350 degree oven.
1.Cut tomatoes in half crosswise. Leaving a 1/2 inch shell (be careful not to cut through the bottom) scoop out the pulp from each tomato half. Invert tomato shells on paper towels to drain.
2. Place tomato shells, hollow side up, in a greased 9X13" pan; sprinkle each with salt, pepper and basil.
3. Carefully break an egg into each tomato shell. Sprinkle 1/2 teaspoon of the cheese and 1/4 teaspoon of the parsley on each egg, then drizzle butter over each.
4. Bake in oven for 20-25 minutes or until eggs are set to your liking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (387g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 316 (67%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 1092.1mg||336 %|
|Sodium 429.4mg||15 %|
|Potassium 635.3mg||17 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 5.3g|
|Protein 32.9g||47 %|
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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: 470
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