Tomato Egg Cups
Nutrition per serving
| Calories | 295 kcal |
| Protein | 19.8 g |
| Carbs | 15.3 g |
| Fats | 17.8 g |
| Saturated Fat | 4.8 g |
| Monounsaturated Fat | 8.2 g |
| Polyunsaturated Fat | 3.3 g |
| Sugars | 10.2 g |
| Fiber | 4.4 g |
| Sodium | 206 mg |
Ingredients
| Tomatoes, Red, Ripe | |
| Egg(s) | |
| Olive Oil |
1. Preheat the oven 180 C (350F)
2. Cut the tops off of the tomatoes and carefully scoop out the insides
3. Crack an egg into each tomato
4. Place in a small baking dish with the olive oil
5. Bake for 25 minutes