Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Baked Eggs in Tomato Cups

The simplicity of this recipe makes it a fantastic way to taste the difference between eggs from conventionally raised and organically fed cage-free hens.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

The simplicity of this recipe makes it a fantastic way to taste the difference between eggs from conventionally raised and organically fed cage-free hens.

Servings
SERVING

Ingredients

  • 8 large tomatoes
  • 1/3 cup grated Parmesan cheese
  • 8 medium eggs
  • 1 tsp. dried herbs, such as oregano, chervil, basil or sage

Preparation

1. Preheat oven to 425°F. Slice tops off tomatoes, and scoop out seeds and pulp. Place tomatoes in shallow baking dish, and sprinkle cavities with salt, pepper and pinches of cheese.

2. Crack one egg into each tomato. Sprinkle with salt, pepper, herbs and remaining cheese. Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks. Serve immediately.

Nutrition Information

  • Serving Size Serves 8
  • Calories 121
  • Carbohydrate Content 8 g
  • Cholesterol Content 214 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 9 g
  • Saturated Fat Content 2 g
  • Sodium Content 275 mg
  • Sugar Content 5 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g