Tomato Baked Eggs

Soft-baked eggs cooked over a bed of juicy tomatoes, dried herbs, and simple breadcrumbs. This easy 1-pan meal is ideal for breakfast or dinner, especially alongside some good crusty bread for soaking up any bits of yolk and tomato juices. Recipe adapted from Cookie and Kate.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-4 days

Shopping List

4 large eggs
3 medium-sized firm tomatoes (about 3 cups chopped)
1/4 cup breadcrumbs (or crushed crackers)
1 tablespoon olive oil
1 1/4 teaspoons Italian seasoning and/or za'atar
1/4 teaspoon garlic powder
salt and pepper, to taste

Instructions

Step 1: Preheat oven to 400°F.
Step 2: Chop the tomatoes into bite-sized pieces and arrange evenly over a cast-iron skillet. Bake the tomatoes for 10 to 12 minutes, or until slightly softened.
Step 3: Sprinkle the Italian seasoning, garlic powder, salt, and pepper over the tomatoes. Drizzle evenly with the olive oil. Carefully crack the eggs over the tomatoes, in different pockets of the pan. Do your best to keep the yolks intact. Sprinkle the breadcrumbs over the whole pan.
Step 4: Place the pan back into the oven and cook for an additional 10 to 12 minutes, depending on your preference. The yolk will set, but still quite runny.
Serve: Use a spatula to transfer the eggs with tomatoes into plates. Drizzle with extra olive oil and enjoy. This is delicious alongside Gluten-Free Mediterranean Bread.

Nutrition

Serves 4
Calories Per Serving: 142			DAILY VALUE %
Total Fat 10g	16%	Protein 7g	14%
Total Carbohydrate 6g	2%	Net Carbohydrate 5g
Fiber 1g	5%	Potassium 212mg	6%
Vitamin A	10%	Vitamin C	12%
Calcium	11%	Iron	8%

Nutritional information is for 1 serving, using crushed Simple Mills crackers for the breadcrumbs.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Soft-baked eggs cooked over a bed of juicy tomatoes, dried herbs, and grain-free breadcrumbs. This easy 1-pan meal is ideal for breakfast or dinner, especially alongside some good crusty bread for soaking up any bits of yolk and tomato juices. Recipe adapted from Cookie and Kate.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days

Shopping List

4 large eggs
3 medium-sized firm tomatoes (about 3 cups chopped)
1/4 cup grain-free breadcrumbs
1 tablespoon olive oil
1 1/4 teaspoons Italian seasoning and/or za'atar
1/4 teaspoon garlic powder
salt and pepper, to taste

Instructions

Step 1: Preheat oven to 400°F.
Step 2: Chop the tomatoes into bite-sized pieces and arrange evenly over a cast-iron skillet. Bake the tomatoes for 10 to 12 minutes, or until slightly softened.
Step 3: Sprinkle the Italian seasoning, garlic powder, salt, and pepper over the tomatoes. Drizzle evenly with the olive oil. Carefully crack the eggs over the tomatoes, in different pockets of the pan. Do your best to keep the yolks intact. Sprinkle the breadcrumbs over the whole pan.
Step 4: Place the pan back into the oven and cook for an additional 10 to 12 minutes, depending on your preference. The yolk will set, but still quite runny.
Serve: Use a spatula to transfer the eggs with tomatoes into plates. Drizzle with extra olive oil and enjoy. This is delicious alongside Gluten-Free Mediterranean Bread.

Nutrition

Serves 4
Calories Per Serving: 142			DAILY VALUE %
Total Fat 10g	16%	Protein 7g	14%
Total Carbohydrate 6g	2%	Net Carbohydrate 5g
Fiber 1g	5%	Potassium 212mg	6%
Vitamin A	10%	Vitamin C	12%
Calcium	11%	Iron	8%

Nutritional information is for 1 serving, using crushed Simple Mills crackers for the breadcrumbs.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Soft-baked eggs cooked over a bed of juicy tomatoes, dried herbs, and pork rind crumbs. This easy 1-pan meal is ideal for breakfast or dinner, especially alongside some crusty low-carb bread for soaking up any bits of yolk and tomato juices. Recipe adapted from Cookie and Kate.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-4 days

Shopping List

4 large eggs
3 medium-sized firm tomatoes (about 3 cups chopped)
1/4 cup pork rind crumbs (Note 1)
1 tablespoon olive oil
1 1/4 teaspoons Italian seasoning and/or za'atar
1/4 teaspoon garlic powder
salt and pepper, to taste

Instructions

Step 1: Preheat oven to 400°F.
Step 2: Chop the tomatoes into bite-sized pieces and arrange evenly over a cast-iron skillet. Bake the tomatoes for 10 to 12 minutes, or until slightly softened.
Step 3: Sprinkle the Italian seasoning, garlic powder, salt, and pepper over the tomatoes. Drizzle evenly with the olive oil. Carefully crack the eggs over the tomatoes, in different pockets of the pan. Do your best to keep the yolks intact. Sprinkle the pork rind crumbs over the whole pan.
Step 4: Place the pan back into the oven and cook for an additional 10 to 12 minutes, depending on your preference. The yolk will set, but still quite runny.
Serve: Use a spatula to transfer the eggs with tomatoes into plates. Drizzle with extra olive oil and enjoy. This is delicious alongside Homemade Low-Carb Bagels.

Recipe Notes

Note 1: Use pre-made pork rind crumbs, or prepare your own by crushing pork rinds into a panko-style breadcrumb consistency.

Nutrition

Serves 4
Calories Per Serving: 146			DAILY VALUE %
Total Fat 11g	17%	Protein 10g	20%
Total Carbohydrate 2g	1%	Net Carbohydrate 1g
Fiber 1g	3%	Potassium 191mg	5%
Vitamin A	10%	Vitamin C	12%
Calcium	4%	Iron	8%

Nutritional information is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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