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Stuffed Breakfast Tomatoes

I LOVE stuffing my breakfast into the shell of a delicious tomato!
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Course: Breakfast
Cuisine: American
Keyword: eggs, healthy, stuffed tomatoes, tomatoes, vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 177kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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