Eggs in tomatoes

Now that I’ve often made eggs in avocados, I thought it was time for a change. These eggs in tomatoes are so colorful on your breakfast table! They’re healthy, gluten free, dairy free and easy to make.
As a matter of fact it’s so easy, that I made a super short video to show you how easy it is!
Prefer a written recipe? Continue to read for the written recipe. The DIY video is at the bottom of the page.

Ingredients for 4 portions:
4 tomatoes
4 eggs
salt/pepper
fresh dill
oregano

Preheat the oven to 350F/180C. Cut of the tops of the tomatoes and empty them with a tea spoon. Crack an egg open and fill one of the tomatoes, you probably won’t need all the egg white. Repeat with the remaining eggs. Sprinkle with pepper and salt. Put the tomatoes on a baking sheet or oven dish and bake for 20 minutes. Sprinkle with fresh dill and oregano before serving.

With this 15 second video you can see how easy it is to make these stuffed tomatoes