I’m sure most of you have tried stuffed mushrooms before but what about stuffed tomatoes? Well, I don’t know about you, but I like stuffed tomatoes a lot better because since they’re bigger…you can pack so much more goodness inside it! As a matter of fact, I think I’ve fallen in love with these because I’ve been having them non stop for either breakfast or lunch for the past few days! I told myself that I need to start easing up on them a little though because eggs can get quite high in cholesterol if you have too many at once…but then again I guess I can always invest in egg whites instead! (: Yay simple problem solving!
Simple. Clean. Ingredients.
1 GIANT tomato
1 or 2 eggs depending on your tomato size
scant handful of corn nibbles (or veggies of your choice)
herbs, salt and pepper to taste
Slice tomato top off and hollow out the interior seed and flesh.
Whisk and season your egg(s) and pour it into the hollowed out tomato. Sprinkle corn nibbles on top.
Transfer your tomato into an oven safe dish and bake at 350F for 30 – 35 minutes until the egg sets. Munch!
To me, baked tomato eggs are one of those “clear out the fridge” type foods because you can throw anything you want in it. But I like adding corn in mine best because I like the sweetness it gives. Oh and if you don’t want to waste food, you can always chop up the part of the tomato you hollowed out and throw it in there too! The only problem with that is…sometimes your tomato gets too full and you’ll have to ease up on the other topping ): In those cases…what lil’ bun likes to do is to put a slice of cheese on top so when it bakes, the cheese helps contain all the goodness inside. (: