Egg Stuffed Italian Tomatoes

Egg Stuffed Italian Tomatoes for a Simple Clean Eating Breakfast!
Egg Stuffed Italian Tomatoes

If you’re a tomato lover like me and also adore your morning eggs, then this SIMPLE recipe is definitely for YOU!
Eggs bake up quite nicely tucked into garden fresh tomatoes.

Ingredients Egg Stuffed Italian Tomatoes
- 12 medium vine tomatoes, firm to touch
- olive oil spray
- sea salt and fresh ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried oregano
- 12 small eggs
- 1/4 cup grated Parmesan

Instructions Egg Stuffed Italian Tomatoes
  1. Preheat your oven to 400 degrees f, then rinse and pat dry the tomatoes.
  2. Using a sharp knife, slice off the stem-end as shown, then cut a very thin slice from the bottom of each tomato, creating a flat base, so that your tomatoes can stand upright.
  3. Use a small spoon to scoop out all of the seeds and pulp (I reserve this for soups or sauces later on). Place the tomatoes into a muffin tray, cut side up, and spray or brush them very lightly with olive oil.
  4. Sprinkle with sea salt, pepper, garlic powder and oregano.
  5. Gently crack an egg into each tomato, then top with parmesan cheese.
  6. Bake in the preheated oven, until egg whites are set to your liking; about 15 minutes.
  7. Sprinkle with fresh ground black pepper and enjoy!

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