Baked Eggs in Tomatoes

Baked Eggs in Tomatoes

Posted by Kim McCosker on

Baked Eggs in Tomatoes

Serves 2 people


  • 2 large tomatoes
  • 1 teaspoon fresh thyme leaves
  • 2 large eggs


  • Heat the oven to 200˚C.
  • Line a baking tray with baking paper. Slice the lid off each tomato and use a small spoon to remove the core and seeds, season with cracked pepper and thyme.
  • Place on the prepared baking tray along with the asparagus spears. Roast for 10 minutes, or until the tomatoes are nice and tender.
  • Crack an egg into each tomato and lightly season. Bake for a further 10 minutes or until the eggs are set and cooked to your liking.
Nutrition Facts
Baked Eggs in Tomatoes
Amount Per Serving
Calories 115.5 Calories from Fat 41
% Daily Value*
Fat 4.6g7%
Saturated Fat 1.2g8%
Sodium 76mg3%
Carbohydrates 5.6g2%
Fibre 3.6g15%
Sugar 5.5g6%
Protein 8.9g
Kilojoules 482.5kJ6%
* Percentage based on 2000 calorie diet daily value.

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