Baked Tomato & Eggs

Have breakfast anytime!  Simple and easy recipe for those egg lovers.  Great for dinner, but hey… if you want if for breakfast, who am I to judge?  Cook time is about 40 minutes, and less than 5 minutes of prep!


Serves 4

2lb of tomatoes (I like beefsteak tomatoes, but any variety will do)

3 cloves of garlic

3 Tbsp of Olive Oil

4 extra large cage-free eggs

4 egg whites

2 Tbsp chives


  1. Preheat the oven to350 degrees. Cut the tomatoes into thick slices, depending on their size, then spread them over a fairly shallow 12-cup pyrex pan (about 8″x12″ size).  Peel the garlic, slice thinly and sprinkle over the tomatoes.  Drizzle with the olive oil, season well with salt and pepper.
  2. Slide the dish into the oven and bake for 30 minutes until the tomatoes have softened and are tinged brown.
  3. Pull out of the oven, add  the four whole eggs along with the four additional egg whites over the tomatoes and cover the dish with a sheet of foil.  Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the chives and serve hot with a slice of whole grain toast or even over a bed of couscous.

Nutrition Per Serving

224 calories, 13g of protein, 7g of carbohydrates, 16g of fat, 3g of fiber, 270mg of sodium

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