Baked Eggs In Tomato Shells – a delicious recipe with tomatoes, salt, onion powder, tarragon, ground black pepper, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Hold tomatoes at room temperature until fully ripe. Preheat oven to 350 degrees. Cut a thin slice from the stem end of each tomato. Scoop out pulp (use in stews,soups,etc.)
2
Sprinkle salt inside the tomato shells; set on board to drain, for about 10 minutes. Combine onion powder, tarragon, 1/8 teaspoon salt and black pepper; blend well.
3
Sprinkle each shell with about 1/2 teaspoon seasoning mixture.
4
Break one egg into each tomato. Place on buttered baking pan. Bake until eggs are firm, 25 to 30 minutes.
5
Combine bread crumbs, cheese, and parsley. Sprinkle around outer edge of each tomato, dot with butter. Place under a preheated hot broiler until crumbs are lightly browned, 1 to 2 minutes.
263
kcal
Calories
17
g
Fat
8
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 tomatoes mediums Sized, salt, 1 teaspoon onion powder, 1/2 teaspoon tarragon leaves crushed, and more.
Yes, Baked Eggs In Tomato Shells falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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