Tomato Baked Eggs

An elegant addition to any spring brunch.

Ingredients

8 medium-large hothouse tomatoes
Low-calorie cooking spray
8 eggs
½ tsp. crumbled dried oregano
Salt and pepper
Preferred spices (ie. anchovy filets, finely chopped chives or parsley, parmesan, garlic, bacon bits etc.)

Cooking Directions

Preheat oven to 400 degrees F. Cut off and discard tops from tomatoes; scoop out and discard seeds, cores and juices. Spray the inside of a baking dish that snugly holds the tomatoes. Set tomatoes, open end up, in dish. Break egg and spray the tomatoes again. Sprinkle with oregano, salt and pepper and any other preferred seasonings. Bake in centre of oven until eggs are set, 25-30 minutes.

Notes

Makes 4 servings

Count each serving as 2 proteins

Adapted from a Canadian Living magazine recipe