Egg-and-Cheese-Stuffed Tomatoes

These are simple but look sophisticated. Their presentation is pretty and is perfect for a brunch with friends and family.

Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 8 medium tomatoes
  • 2 cloves garlic, minced or put through a garlic press
  • 4 Tbsp. butter
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 1 tsp. cumin powder
  • 8 eggs
  • ½ cup grated Monterey jack or Cheddar cheese

Directions

  • Cut the tops off the tomatoes, core, and using a melon baller, scoop out seeds and pulp. Place the tomatoes on a baking sheet covered with parchment paper or sprayed with nonstick spray.
  • Preheat the oven to 350°F.
  • In a skillet over medium heat, sauté the garlic in the butter for 2 minutes. In a small bowl, mix together the salt, black pepper, oregano, and cumin. Spread ½ of the mixture on the insides of the tomatoes, saving the rest for topping.
  • Break an egg into each tomato. Sprinkle with the rest of the spice mixture. Loosely spoon the cheese over the eggs.
  • Bake for 20 minutes. The tomatoes should still be firm, the eggs soft, and the cheese melted.

Recipe Information

Serves: 4

Ingredients

  • 8 medium tomatoes
  • 2 cloves garlic, minced or put through a garlic press
  • 4 Tbsp. butter
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 1 tsp. cumin powder
  • 8 eggs
  • ½ cup grated Monterey jack or Cheddar cheese

Directions

  • Cut the tops off the tomatoes, core, and using a melon baller, scoop out seeds and pulp. Place the tomatoes on a baking sheet covered with parchment paper or sprayed with nonstick spray.
  • Preheat the oven to 350°F.
  • In a skillet over medium heat, sauté the garlic in the butter for 2 minutes. In a small bowl, mix together the salt, black pepper, oregano, and cumin. Spread ½ of the mixture on the insides of the tomatoes, saving the rest for topping.
  • Break an egg into each tomato. Sprinkle with the rest of the spice mixture. Loosely spoon the cheese over the eggs.
  • Bake for 20 minutes. The tomatoes should still be firm, the eggs soft, and the cheese melted.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat25g
Saturated Fat13g
Cholesterol415mg
Sodium860mg
Total Carbohydrate13g
Dietary Fiber2g
Sugars6g
Protein18g