Sweet and Smoky Baked Eggs
- SERVES
- 4
- SERVING SIZE
- 1/2 tomato with 1 egg
Large and ripe tomatoes make the perfect "shell" for these easy baked eggs. Try these Sweet and Smoky Baked Eggs, from "The Budget-Friendly Fresh and Local Diabetes Cookbook," for breakfast, dinner, or as a filling low-carb snack!
What You'll Need
- 2 large ripe beefsteak or heirloom tomatoes
- 1 teaspoon ground pepper
- 1 teaspoon cumin
- 4 medium eggs
- 2 teaspoon grated reduced-fat Parmesan cheese
What to Do
- Preheat oven to 350 degrees F.
- Wash tomatoes and cut in half. Scoop out the pulp and seeds, leaving about a 1/2-inch rim of tomato.
- Place cut-side up in a greased glass baking dish.
- Sprinkle each tomato half with pepper and cumin. Break an egg into each tomato "shell." Sprinkle each egg with 1/2 tsp of the cheese.
- Bake until eggs are set, roughly 25 minutes.
Notes
Chef’s Notes: "Your farmers market is a wonderful place to purchase heirloom tomatoes. While they may not be as perfect in appearance as some you might see in the supermarket produce section, they will be perfectly delicious. The sweetness of the tomatoes and the smoky tone of the cumin make this an interesting twist on baked eggs. Once in a while I substitute a bit of goat cheese for the Parmesan."
Exchanges/Food Choices: 1 Vegetable | 1 Medium-Fat Meat
Nutritional Information: Calories 85 | Calories from Fat 40 | Total Fat 4.5g | Saturated Fat 1.5g | Trans Fat 0g | Cholesterol 165mg | Sodium 85mg | Potassium 255mg | Total Carbohydrate 4g | Dietary Fiber 1g | Sugars 2g | Protein 7g | Phosphorus 115mg
Copyright © 2014 American Diabetes Association. From The Budget-Friendly Fresh and Local Diabetes Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.