- 2 large ripe tomatoes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. fresh parsley finely chopped
- 1 tbsp. olive oil
- 3 green onions sliced
- 2 cloves garlic minced
- 1/4 cup fresh spinach chopped
- 1/4 cup shredded Parmesan cheese
- 2 eggs
- Shredded Parmesan for topping
- Salt & pepper for topping
- fresh parsley for topping
Preheat oven to 350 degrees F. Cut a large circle into the top of each tomato. Remove core, stems and seeds, leaving the wall of the tomato intact. In a small bowl, combine the salt, pepper and 1 tablespoon of parsley. Rub half of the mixture onto the inside wall of one tomato and the other half onto the inside wall of the other tomato.
In a skillet, heat the olive oil over medium heat. Add the green onions and garlic and cook until soft, about 5 minutes. Divide the mixture in half and place into the bottoms of the tomatoes. Divide spinach in half and place over top of the onion-garlic mixture. Divide the Parmesan cheese in half and place over the spinach. Crack a raw egg into each tomato as the top layer.
Place tomatoes on a greased baking sheet and place in the preheated oven. Bake for 25-30 minutes, or until egg is cooked through. Top with shredded Parmesan and fresh parsley and serve immediately.
Calories: 177kcal | Carbohydrates: 11g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 557mg | Potassium: 583mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2556IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 2mg