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!
Ingredients
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
Preparation
- 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.
- Slide the dish into the oven and bake for 30 minutes until the tomatoes have softened and are tinged brown.
- 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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