FOOD

For The Best Breakfast Ever, Crack An Egg Into A Fresh Tomato

by Rebecca Endicott
Becca is a writer and aspirational dog owner living in NYC.

It can be hard to get going in the morning, especially after a sleepless night or a nice relaxing weekend.

Fortunately, there’s an easy way to add some fun to even the drowsiest morning and make waking up early something to look forward to!

All you need is a breakfast recipe so enticing that you can barely stay in bed, like this scrumptious and zippy recipe for Eggs In Purgatory. When you have a truly delicious start to the day planned, it suddenly becomes a whole lot easier to stop hitting the snooze button!

Now, we’re bringing another tasty recipe that’s guaranteed to have you waking up on the right side of the bed every morning: our fresh and flavorful Baked Tomato and Egg Cups!

If you crave the flavors of Italian food, but would be just as happy to take a break from some of the high-carb ingredients, this is the perfect recipe!

Loaded with fresh tomato and pesto, you’ll feel like you’re dining alfresco, but with a tasty, protein-packed egg to start the day off right.

Hit print to try out our delicious recipe at home.

Cook: 30 min
Prep: 15 min
Serves: 6
Ingredients
  • 6 Tomatoes
  • 6 Eggs
  • 14 cup fresh parsley, divided
  • 14 cup Parmesan, divided
  • 6 tsps. pesto, divided
  • Oregano, to taste
Instructions
  • Slice the tops off of tomatoes, then scoop out cores.
  • Make small nests from tinfoil to keep the tomatoes upright, then place the tomatoes inside.
  • Crack 1 egg into the hollow of each tomato.
  • Top egg with parsley, Parmesan, and pesto.
  • Bake 25 to 35 minutes at 350 °F.
  • Serve, and enjoy!
Be sure to watch the video below for the full tutorial, and please SHARE with anyone who loves breakfast!
Baked Tomato Egg Cups 15 minutes 30 minutes 45 minutes Serves 6 //www.littlethings.com/app/uploads/2016/08/recipe_card_SpinachEggTomatoes-copy-850x444.jpg 6 Tomatoes 6 Eggs 1/4 cup fresh parsley, divided 1/4 cup Parmesan, divided 6 tsps. pesto, divided Oregano, to taste Slice the tops off of tomatoes, then scoop out cores. Make small nests from tinfoil to keep the tomatoes upright, then place the tomatoes inside. Crack 1 egg into the hollow of each tomato. Top egg with parsley, Parmesan, and pesto. Bake 25 to 35 minutes at 350 °F. Serve, and enjoy!

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