Description
A savory breakfast delight featuring poached eggs served in roasted tomato cups, perfect for a healthy start to your day.
Ingredients
- 2 large ripe tomatoes, tops removed
- 1 tablespoon extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- 4 large eggs
- 1 teaspoon apple cider vinegar
- Fresh parsley or chives for garnish (optional)
- Sourdough bread for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Scoop out the insides of the tomatoes, creating a hollow cup while preserving the outer walls.
- Drizzle the insides with olive oil and sprinkle with salt and pepper.
- Place the tomatoes upright in a baking dish and roast in the oven for about 15-20 minutes, until they soften slightly.
- As the tomatoes roast, bring a small pot of water to a gentle simmer on the stove and add the apple cider vinegar.
- Crack each egg into a small bowl, then gently slide them into the simmering water one at a time and poach for 4-5 minutes.
- Use a slotted spoon to lift the eggs out and place them on a paper towel to drain excess water.
- Once the tomatoes are tender, crack an egg into each tomato cup, season with salt and pepper, and return them to the oven for an additional 5-7 minutes.
- Serve the tomato cups hot, garnished with fresh parsley or chives, alongside toasted sourdough bread.
Notes
- Adjust the poaching time based on your preferred yolk consistency.
- Feel free to add cheese or other vegetables to the tomato cups for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 tomato cup with egg
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg