Stuffed Tomatoes

Now that I’ve often made eggs in avocados, I thought it was time for a change. These eggs in tomatoes are so colorful on your breakfast table! They’re healthy, gluten free, dairy free and easy to make.

Ingredients for 4 portions:

  • 4 tomatoes
  • 4 eggs
  • salt/pepper
  • fresh dill
  • oregano

Preheat the oven to 350F/180C. Cut of the tops of the tomatoes and empty them with a tea spoon. Crack an egg open and fill one of the tomatoes, you probably won’t need all the egg white. Repeat with the remaining eggs. Sprinkle with pepper and salt. Put the tomatoes on a baking sheet or oven dish and bake for 20 minutes. Sprinkle with fresh dill and oregano before serving.

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