Baked Eggs in Whole Roasted Tomatoes

Baked Eggs in Whole Roasted Tomatoes

Baked Eggs in Whole Roasted Tomatoes

By Martha Stewart
Serves 6

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Details
  • Servings:   6
  • Calories:   143
  • Protein:   8g
  •  
  • Fiber:   3g
  • Sugar:   5g
  • Carb Total:   6g
  •  
  • Trans Fat:   1g
  • Saturated:   3g
  • Fat Total:   10g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 6 large tomatoes
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, thinly sliced
  • 6 large eggs
Instructions

Baked Eggs in Whole Roasted Tomatoes serves 6 original recipe by Martha Stewart.

View original preparation instructions

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