Baked Tomato Eggs


We love this recipe because it is so easy and delicious. It also keeps in the refrigerator for up to 5 days for easy reheating on a busy morning or anytime of the day! Eggs are an inexpensive and high quality protein to fuel your bariatric lifestyle and your breakfast. No “Egg-cuses!”


6 medium red tomatoes
6 large pasture-raised eggs
Sea salt to taste
Black pepper to taste
1 teaspoon flat leaf parsley, chopped (optional)


*Cut the top ¼ off the top of the tomato, including the stem. Using a spoon or a serrated grapefruit spoon, scrape out the inner membrane and seeds until you only have the hollow shell left. Repeat for the remaining tomatoes.
*Place each tomato cut-side up on a baking sheet or in a muffin pan.
*Crack one egg into each tomato cup. Bake at 350 F for 20 minutes (for a softer egg) or 25 minutes (for a hard egg).
*Let cool then sprinkle with salt, pepper, and the optional flatleaf parsley.
*For leftovers, store in an airtight container in the refrigerator for up to 5 days.


3 servings, 2 tomatoes per serving
Calories: 160
Protein: 18 grams
Carbohydrate: 14 grams
Fat: 10 grams

Nutrition Facts estimated by Misti Gueron MS, RD