Breakfast Tomatoes
A delightful and customizable breakfast featuring juicy roasted tomatoes topped with eggs, creating a nourishing and satisfying meal.
Ingredients
Main Ingredients
- 4 pieces ripe tomatoes Use vine-ripened for best flavor.
- 2 tablespoons olive oil Can substitute with avocado oil or melted butter.
- 1 teaspoon salt Low-sodium options may be used.
- ½ teaspoon pepper Adjust to taste.
- 4 pieces eggs Flaxseed meal or chia seeds can be substituted for binding.
- to taste fresh basil leaves For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice your tomatoes in half, removing the core.
Cooking
- Arrange the sliced tomatoes in a baking dish, cut side up.
- Drizzle with olive oil and coat each slice evenly.
- Season with salt and pepper.
- Crack one egg into each tomato half, ensuring yolks remain intact.
- Bake in the oven for about 15 minutes, until the eggs are set but the yolks are slightly runny.
Finishing Touches
- Sprinkle fresh basil leaves on top after removing from oven.
- Serve immediately while hot.
Notes
Store in an airtight container in the refrigerator for up to three days. Best if reheated in an oven or microwave. For freezing, prepare up to the egg stage and bake fresh later.