Tomato Baked Eggs
Tomato Baked Eggs Recipes
Ingredients
- 900 g Ripe Vine Tomatoes
- 3 Garlic Cloves
- 3 tbsp Olive Oil `
- 4 Large Eggs
- 2 tbsp Chopped Parsley
Instructions
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish.
- Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
- Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
- Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil.
- Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of keto bread and a green salad on the side
Notes
Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty keto bread for a lazy weekend brunch, or light lunch, that's sure to satisfy.
Protein: 9g
Fats: 16g
Carbs: 7g
