Gluten Free Baked Eggs in Tomato Cups, Simple, healthy and flavourful breakfast, brunch recipe with eggs baked inside perfectly seasoned tomato cups.
An egg fits nicely in a tomato cup and it makes a lovely breakfast. Flavour the egg with your choice of fresh or dried herbs and bake in the oven to desired consistency. For a runny yolk, bake for 15 to 20 minutes. Add additional 5 minutes for a firmer yolk and serve with gluten free toast.
Have you noticed how the fewer ingredients a recipe has, the prettier it is? Simplicity always wins.
I’m not usually the one to have a super fancy breakfast, but if YOU are, please add these Gluten Free Baked Eggs in Tomato Cups to your breakfast menu. You will love ’em!
Gluten Free Baked Eggs in Tomato Cups
Prep time
Cook time
Total time
Author: Laura Blaine
Serves: serves 1
Ingredients
- 2 Eggs
- 2 Tomatoes
- Olive Oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350F/180C/Gas 4
- Grease a baking tin with cooking spray and set aside.
- Cut the tops off the tomatoes and using a spoon, scoop out the inside of the tomatoes.
- Arrange tomatoes, cut side up, in your prepared tin.
- Drizzle a little bit of olive oil inside each tomato.
- Season with salt and pepper, inside each tomato.
- Bake for 10 minutes.
- Remove from oven and crack an egg inside each tomato cup.
- Bake for 15 minutes, or until eggs are set. Bake 5 minutes longer if you do not like a soft/runny egg yolk.
- Remove from oven and let stand 2 minutes.
- Serve with some buttered gluten free toast
