Try this Eggs Baked in Tomatoes recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 375. Grease a large, oven-safe skillet with the olive oil.
2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes.
3. Arrange the tomatoes shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
4. Bake until tomatoes are tender, the egg whites are set and the yolks are still a little jiggly. 15 to 17 minutes. Let cook 5 minutes and then garnish with the fresh herbs.
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 361 | ||
Calories from Fat: 207 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 848.9mg | 261 % | |
Sodium 903.6mg | 31 % | |
Potassium 874.6mg | 23 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 9g | ||
Protein 28.4g | 41 % | |
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: 361
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