Breakfast! Egg and spinach stuffed tomatoes...
ChaseAlder
Posts: 804 Member
Egg and spinach stuffed tomatoes
Ingredients:
3 medium-large tomatoes (romas and beefsteak tomatoes are too small, slicers will work)
1/8 - 1/4 cup of spinach
3 eggs
Feta (optional)
Salt
Pepper
Preheat oven to 425 degrees F. Line a cookie sheet or baking dish with foil (trust me, you'll thank me when it's time to do the dishes)
Cut the tops off of the tomatoes. Use a paring knife and gently cut around the inside of the tomato, separating the middle from the shell. Scoop of the insides. Set them upside down on a paper towel to let them drain a little. Sprinkle the insides with salt and pepper, or whatever you want really!
Cook your spinach till it's wilted, then strain it. Press a little spinach in the bottom of each tomato. Break an egg into the tomato! Sprinkle the top with feta (if you want, I cut that part out because feta is so naughty!) and bake for 20-25 minutes. I baked mine for 25 minutes and it was about 5 minutes too many in *my* oven... yours might be different.
Tips:
- When cutting the tops off your tomatoes, you don't want them to tip over, so make sure your "top" is parallel to the counter even if it's a little off center
- Let them cool for 5 minutes or so before trying to eat them, the tomato is quite hot on the inside!
- I used beefsteak tomatoes which were way too small. If it's a problem, instead of breaking a single egg in each tomato, whip two eggs together and divide it into three tomatoes so there's less than one egg in each. The best bet would be to use larger tomatoes, though. I used three eggs today and I waste an entire egg in spillage on my cookie sheet.
- The original recipe keeps the yolk intact. I prefer hard yolk, so I just broke it and swooshed it around a little before baking.
Ingredients:
3 medium-large tomatoes (romas and beefsteak tomatoes are too small, slicers will work)
1/8 - 1/4 cup of spinach
3 eggs
Feta (optional)
Salt
Pepper
Preheat oven to 425 degrees F. Line a cookie sheet or baking dish with foil (trust me, you'll thank me when it's time to do the dishes)
Cut the tops off of the tomatoes. Use a paring knife and gently cut around the inside of the tomato, separating the middle from the shell. Scoop of the insides. Set them upside down on a paper towel to let them drain a little. Sprinkle the insides with salt and pepper, or whatever you want really!
Cook your spinach till it's wilted, then strain it. Press a little spinach in the bottom of each tomato. Break an egg into the tomato! Sprinkle the top with feta (if you want, I cut that part out because feta is so naughty!) and bake for 20-25 minutes. I baked mine for 25 minutes and it was about 5 minutes too many in *my* oven... yours might be different.
Tips:
- When cutting the tops off your tomatoes, you don't want them to tip over, so make sure your "top" is parallel to the counter even if it's a little off center
- Let them cool for 5 minutes or so before trying to eat them, the tomato is quite hot on the inside!
- I used beefsteak tomatoes which were way too small. If it's a problem, instead of breaking a single egg in each tomato, whip two eggs together and divide it into three tomatoes so there's less than one egg in each. The best bet would be to use larger tomatoes, though. I used three eggs today and I waste an entire egg in spillage on my cookie sheet.
- The original recipe keeps the yolk intact. I prefer hard yolk, so I just broke it and swooshed it around a little before baking.
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Replies
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Sounds absolutely yummy! Will have to try this one out. Thanks0
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bump!0
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Sounds amazing!!! I'm gonna try this!0
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Thank you so much for posting this!! One of my new fav combos are all of these ingredients in an omlette. I assume mushrooms would by yummy in there as well - FOR SURE will try this.
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I'm totally going to make these wednesday for my boyfriend's birthday. so excited!! already bought the ingredients this morning :-)0
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How creative! I can't wait to try this this weekend, or better yet, on "breakfast for dinner night" this week. Thanks!0
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Mmmm..well be trying this one tomorrow morning. Thanks for sharing!!0
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looks fantastic. thanks for sharing!0
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sounds delicous!0
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I will have to try this, I bet it would be good to mix the eggs with the spinach and cheese then pour into the tomato0
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Yum! Bumping to save this.0
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bump to save0
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Yum! Some of my favorite foods all together in their own cups! Can't wait to try this. It would probably also be good as a brunch/party dish. Like little quiches, but without thefatty shell. Maybe scrambling the eggs and using romas as a healthy h'oursederve (I know I massaquered that spelling). Oh the possibilities...
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BUMP!
So making this tomorrow morning!0 -
BUMP!
I might do this with some cous cous and salad for dinner. YUM!0 -
Bump! Thank you.0
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I'm sorry but this was literally the worst recipe I have ever made. I followed the directions exactly but it just did not work! The egg did not set even after 50 minutes in the oven (and my oven is in great working condition) and the tomatoes fell apart after having been cooked for so long spilling the contents all over the tinfoil (thank you for that step by the way, saved me a lot of cleanup ) I ended up having to make myself something else to eat and was STARVING by the time I did. I don't know what went wrong. 0
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Sounds yummy and healthy. I will definitely give it a try.0
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That sounds delicious..mmmm0
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Super bump0
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YUM! One of my favorite egg combinations, spinach feta and tomato. 0
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