Baked Tomato with Egg
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
176
calories
Calories
Healthy, because
Even smarter
Nutritional values
This dish looks impressive, but it's also incredibly easy to make and relies on only a few ingredients you probably already have in your pantry.
Make sure to serve these as soon as they're out of the oven. The longer they sit, the more the egg will congeal.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Beefsteak tomato
- 4 eggs
- 1 bunch Basil
- 1 bunch parsley
- 2 tsps Sherry vinegar
- 2 Tbsps olive oil
- salt
- peppers
Preparation steps
1.
Rinse the tomatoes, cut off a lid from each and scoop out the pulp with a spoon. Season the tomatoes inside with salt and pepper.
Purée the pulp in a blender.
Carefully slide an egg into each tomato.
2.
Place the tomatoes in an ovenproof dish and cook for 10 minutes in a preheated oven at 350ºF.
Rinse and finely chop the herbs and mix with the puréed tomato pulp.
3.
Stir the vinegar and oil into the tomato purée and season with salt and pepper.
Serve the stuffed tomatoes with the herb sauce.
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