Recipe: Baked Egg in a Tomato Bowl

 

I love vegetables but I'm not a salad person.

I can eat steamed vegetables, hot chunky soups and stir fry all day err day but I'm not one to munch on lettuce and raw peppers. I also love eggs so I'm constantly looking for eggcellent ways to incorporate it into every meal that I eat. I spotted a picture of this dish on Instagram and set to explore this cracking idea further. I'm obsessed so I thought I'd share it with you too! : )

This is incredibly easy to make (so easy that I feel a bit silly writing a recipe on it) and would be great for any time of the day: breakfast, lunch, pre/post workout snack or even as a side to go with your dinner! Enjoy!

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YOU WILL NEED:

A beef tomato (bigger tomatoes works best)

A medium-large free range egg

Salt and pepper to taste (optional)

Coriander (optional)

Shall we start?

 

1. Preheat the oven to 200C. Using a sharp knife, slice the top of the tomato off. This will act as the 'lid' to your bowl.

 

2. Hollow out the inside of the tomato but leave a thick border as we wouldn't want our egg whites to leak out from any accidental holes! 

(You won't need the tomato bits for this recipe so you can either discard it or store it in a little bowl to munch on later on!)

 

3. It should look like this. Make sure you've gotten rid of the excess water inside too.

 

 

4. Crack the egg inside and ensure that everything is contained inside your tomato bowl and not spilling over the edges. 

5. Place your tomato bowl in the oven for 20-30 minutes depending on how well you'd like your eggs to be cooked. If you're a cheese person, take the egg out after 10 minutes, sprinkle on some parmesan or low fat mozzarella and put it back in for a further 10 minutes.

 

6. Season with salt and pepper to taste. I sprinkled on some coriander leaves for added flavour but feel free to top it with some spring onion, basil or even some steamed spinach or mushrooms! Bacon lovers could place a slice or two over the top too.

7. Enjoy!

That's all, yolks!

To pack this dish with even more nutrients, you could place some kale, mushrooms or spinach leaves at the base of the tomato before covering it with the egg. This would also taste great served alongside avocado or smoked salmon - eggs-periment with what you've got! ; )

Ok, I'm done with the egg puns. I'm egghausted!

If you end up making this, let me know how you got on with it - I'd love to know : )

Have a great rest of the day!