Low Calorie Eggs in Tomato Cups

READY IN: 20mins
Recipe by Bergy

Very easy recipe that looks lovely and is great for the waistline

Top Review by najwa

Great recipe! I cooked the tomatoes until very tender and filled them carefully as they were falling apart and loved them that way .. I scrambled my husband's eggs using onions and the chopped-up pulp of the tomato, and sprinkled some parmesan on top .. wonderful! thanks Bergy!!

Ingredients Nutrition


  1. Cut the tops from the washed tomatoes and remove the pulp leaving a thick shell.
  2. Do this by running a sharp knife around the inside (don't puncture the skin) and then remove the pulp with a spoon.
  3. Preheat oven to 250 F Place tomatoes cut side down in an oven proof dish and bake for apprx 6 minutes- they should be just warmed through Meanwhile whisk together the eggs, milk, Basil and salt Saute the peppers& green onions in the tsp of oil for 2 minutes Pour in the egg mixture and scramble the eggs When tomatoes are warmed through flip over and place on a serving platter Divide the eggs evenly between the tomatoes filling the cavity Serve.

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