Have you ever used a tomato as an egg holder? Well, if you haven’t, listen carefully because you can try something new! This breakfast was super simple and took 2 minutes of prep time, maybe less. Then, I placed it in the oven at 350F for 30 minutes and let the good times roll.
Ingredients:
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1 large tomato, stem and insides removed
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1 egg
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pinch of fresh basil
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salt, pepper
Directions:
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Remove stem from top of tomato and with a knife, carefully cut out the center of the tomato – make sure not to cut through the skin of the tomato because the egg will leak through.
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Crack egg and place in well of tomato.
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Bake 350F for 30 minutes or until egg is fully set.
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Sprinkle with basil, salt, pepper and anything else you like with your eggs.
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ENJOY!
