Baked Egg-Stuffed Tomatoes
Healthy, because
Even smarter
Nutritional values
Tomatoes are full of lycopene, a carotenoid that can protect us from cancer due to its antioxidant effect. Cooking tomatoes makes this secondary plant substance even more effective.
Matching the tomatoes filled with eggs are a toasted bread and a fresh salad. Click here for our favourite spring salads. By the way, you can also sprinkle the tomatoes with grated mozzarella and bake it during the last 5-10 minutes of cooking time.
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 34.2 μg | (76 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 444 mg | |||
| Complete sugar | 6 g |
Preparation steps
Preheat a convection oven to 180°C (approximately 350°F). Rinse the tomatoes and slice off the tops. Use a spoon to hollow out the tomatoes. Place in a bakind dish. Season the tomatoes with salt and pepper to taste. Crack the eggs individually into a small cup or bowl. Gently slice 1 egg into each hollowed tomato. Do not break the yolks. Season with salt and pepper to taste. Top with the lids and bake for 20 minutes. Serve garnished with basil leaves and Parmesan.
