Baked Egg Tomato Cups Recipe (Usborne First Cookbook)

 

Gordie got The Usborne First Cookbook this year for Christmas so I thought I’d test out a few recipes. The first such recipe is “Baked Tomatoes”. It looked fairly simple and I was pretty sure that it would be a hit for Gordie since he loves tomatoes and begs me every day to “cook eggs”. I made them for breakfast on a Monday morning and served them with toast.

Baked Tomatoes Recipe

4 Large tomatoes (the biggest you can find)
salt and pepper
4 eggs
1 Tablespoon chopped parsley

Directions
1. Preheat oven to 350F.
2. Grease a shallow baking dish.
3. Slice off the top of each tomato and put the tops aside. Scoop out the insides with a spoon. Seriously, use a spoon, don't try to use a knife like I did.
4. Put the eggs into the baking dish. Sprinkle the tomatoes with salt and pepper. Crack an egg into each tomato and then sprinkle the eggs with salt, pepper and parsley.
5. Put the tops back on the tomatoes and bake for 20-30 minutes, until the yolks are set. I found my yolks weren't even close to set after 10 minutes and in the end I might have over cooked them a little. I recommend poking one of the yolks to test. It can be hard to eyeball because of the extra moisture from the tomato.

So, Did They Eat It?

Predictably Gordie enjoyed it, but he did find it necessary to eat the tomatoes and the eggs separately. My husband who is not the biggest fan of tomatoes thought it managed to make two bland foods better, but suggested maybe cooking it with some lemon pepper next time to perk it up. My SN brother seemed to like them but he didn’t eat a ton. I thought they were good, but they seemed to be begging for some bacon.

Per Tomato Cup: Calories – 103, Carbs – 8g, Fat – 5g, Protein 8, Fibre – 0.