Eggs In A Tomato
.
Yield
1 servingsPrep
2 minCook
4 minReady
8 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
tomatoes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | large |
eggs
|
|
| ¼ | teaspoon |
italian seasoning
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
tomatoes
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | large |
eggs
|
|
| 1.3 | ml |
italian seasoning
|
*
|
Directions
Cut off a thick slice, about ½-inch (1 cm), at the stem end of the tomato; set slice aside.
Scoop out seeds and centre pulp.
Season with salt and pepper.
Place tomato upside down on a paper towel to drain for about 5 minutes.
Place tomato upright in a small microwave-safe bowl.
Break eggs into tomato.
Pierce egg yolks with a fork.
Sprinkle with Italian seasoning and place top slice over tomato.
Microwave on MEDIUM-HIGH (70 %) for 3 minutes and 45 seconds or until egg is almost cooked.
Let stand 2 minutes.
