Baked Tomato with Egg

0
Average: 0 (0 votes)
(0 votes)
Baked Tomato with Egg
share Share
print
bookmark_border Copy URL
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)
Calorie176 cal.(8 %)
Protein10 g(10 %)
Fat11 g(9 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.6 μg(8 %)
Vitamin E4.3 mg(36 %)
Vitamin K53.1 μg(89 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate150 μg(50 %)
Pantothenic acid1.8 mg(30 %)
Biotin25.9 μg(58 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C67 mg(71 %)
Potassium844 mg(21 %)
Calcium77 mg(8 %)
Magnesium42 mg(14 %)
Iron2.4 mg(16 %)
Iodine9 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.3 g
Uric acid39 mg
Cholesterol218 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
4 Beefsteak tomato
4 eggs
1 bunch Basil
1 bunch parsley
2 tsps Sherry vinegar
2 Tbsps olive oil
salt
peppers
How healthy are the main ingredients?
Basilparsleyolive oileggsalt

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.