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    You are in: Home / Recipes / Eggs in Tomato Cases Recipe
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    Eggs in Tomato Cases

    Eggs in Tomato Cases. Photo by Baby Kato

    1/6 Photos of Eggs in Tomato Cases

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Tisme's Note:

    A great easy breakfast dish. Great on toast, muffins and a makes a great breakfast especially served with bacon. Note-- Large tomatoes must be used or egg will spill out.

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    Units: US | Metric


    1. 1
      Cut the tops from the tomatoes and scoop out the seeds. Drain tomato cases well, cut side down on absorbent paper.
    2. 2
      Place 1 teaspoon of cheese into each tomato case and sprinkle with parsley, salt and pepper.
    3. 3
      Break an egg, one at a time into a small bowl or small jug -- but be sure not to break yolk, slip one egg into each tomato case, place a knob of butter on top of each egg and bake at approx 350dg for 20 minutes or until egg has set to your preference.
    4. 4
      Remove from oven and serve sprinkled with extra parsley.

    Ratings & Reviews:

    • on June 04, 2013


      Wow, I really enjoyed this lovely breakfast treat. So simple and yet so delicious, quick and very easy to make and easy to vary. I used a blend of mozzarella and parmesan cheese, didn't have any parsley so I used cilantro. The tomato holds up beautifully in the oven. My egg was a little over done, but that was me and not the recipe. I can't wait to make this again. Thank you for sharing your recipe Tisme.

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    • on June 28, 2010


      Great breakfast for the DM and I thank you. Scaled back for 1-2 serving and one with a slice of wholemeal/wholegrain buttered toast made a very satisfying breakfast. Baked at 160C fan forced for 20 minutes but the whites weren't just right so put in for another 3 minutes but the yolks set a little more than I would have liked but was perfect for the DM's tastes. thank you Tisme, made for Make My Recipe - Edition 11.

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    • on May 01, 2010


      Wonderful! The flavors were great. I used sharp cheddar and omitted the salt. As Deb mentioned, I did find the need to cook longer than 20 minutes at 350. When I peeked in at 20, the egg was still clear and uncooked. Another 10 minutes or so had the white cooked through and a nice soft yolk, exactly how we like! Thanks for sharing!

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    Read All Reviews (4)


    Nutritional Facts for Eggs in Tomato Cases

    Serving Size: 1 (180 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 252.0
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 7.0 g
    Cholesterol 388.1 mg
    Sodium 278.1 mg
    Total Carbohydrate 11.0 g
    Dietary Fiber 2.9 g
    Sugars 6.8 g
    Protein 16.6 g

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