Breakfast Tomatoes With Eggs And Cheese Recipe

I recently crafted a dish that pairs ripe tomatoes and eggs with melted mozzarella and a hint of Parmesan. A drizzle of olive oil and a sprinkle of optional red pepper flakes tie everything together beautifully in this healthy breakfast recipes twist. Every bite promises a refreshing burst of flavor.

I recently came across this unique twist on a classic breakfast that instantly caught my attention. I decided to make Breakfast Tomatoes With Eggs And Cheese because it fits so well with my low-carb, keto-inspired meals.

I sliced up 2 lovely medium ripe tomatoes right in half horizontally and used them as a natural, edible bowl for the rest of the ingredients. Then, I cracked 2 large eggs into each tomato half, sprinkled in a generous 1/4 cup shredded mozzarella cheese and 2 tablespoons of grated Parmesan cheese, and drizzled 1 tablespoon of olive oil on top.

I season it all with a bit of salt and pepper and even threw in a pinch of red pepper flakes to give it that extra kick. Lastly, i garnished everything with a few fresh basil leaves for that pop of color and extra flavor.

The end result was a simple yet enticing breakfast that totally stepped up my brunch game.

Why I Like this Recipe

I really like this recipe because it’s super simple but packs a ton of flavor. I feel like the mix of ripe tomatoes, eggs, and two kinds of cheese just creates this rich and cheesy taste that’s really comforting.

Another thing is that it’s kinda healthy with low-carb ingredients, which means I can enjoy something delicious without feeling too guilty afterwards.

I also love how customizable it is. I can add a pinch of red pepper flakes for a little kick or keep it plain if I want something milder. It’s like I can tweak it exactly how I want it.

Finally, the presentation is pretty cool; when the eggs and cheese melt together and I top it off with fresh basil leaves, it looks appetizing enough to impress anyone without a lot of effort.

Ingredients

• Tomatoes supply vitamins, fiber, and a slight tangy taste that brightens the dish.
• Eggs are a great protein source with healthy fats, improving energy and brain function.
• Mozzarella cheese adds creamy texture, mild flavor, protein, and calcium for a balanced start.
• Parmesan cheese gives a salty kick, rich taste, and a boost of umami flavor.
• Olive oil provides heart-healthy fats and smooth texture, enhancing each ingredient’s flavor.
• Fresh basil leaves add a bright, herby finish, packed with antioxidants and flavor.
• Red pepper flakes deliver mild heat, enhancing taste balance without overpowering the dish.

Ingredient Quantities

• 2 medium ripe tomatoes, sliced in half horizontally
• 2 large eggs
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• Salt, to taste
• Pepper, to taste
• Optional: a pinch of red pepper flakes
• Optional: a few fresh basil leaves for garnish

How to Make this

1. Preheat your oven to 400°F so it’s nice and hot before you begin.

2. Take your tomatoes and slice them in half horizontally. Choose the larger halves for baking and set aside the smaller ones if needed.

3. If you want a little extra space for the egg, gently scoop out some of the tomato pulp from the center with a spoon.

4. Drizzle the tomato halves with olive oil and season with salt, pepper, and if you like a bit of heat, a pinch of red pepper flakes.

5. Carefully crack one egg into each of the chosen tomato halves.

6. Sprinkle evenly the shredded mozzarella cheese over the eggs and tomatoes.

7. Follow up with the grated Parmesan cheese, making sure every bit gets a little cheesy love.

8. Place the dish in your preheated oven and bake for about 12-15 minutes, or until the egg whites are set and the cheese is melted.

9. Once done, take out the dish and garnish with a few fresh basil leaves before serving warm.

Equipment Needed

1. Oven (preheated to 400°F)
2. Oven-safe baking dish
3. Cutting board
4. Sharp knife for slicing tomatoes
5. Spoon for scooping out tomato pulp
6. Measuring spoons for olive oil and seasonings
7. Cheese grater (if your mozzarella or Parmesan isn’t pre-grated)

FAQ

Breakfast Tomatoes With Eggs And Cheese Recipe Substitutions and Variations

• Instead of medium ripe tomatoes, you could use Roma or beefsteak tomatoes for a different flavor and texture.
• If you dont have mozzarella, try Monterey Jack or even a mild cheddar – they melt pretty well too.
• You can swap grated Parmesan with Pecorino Romano if you want a sharper, tangier taste.
• Olive oil can be replaced with avocado oil or canola oil if you’re in a pinch.
• If large eggs aren’t available, using egg whites (either from cartons or separated from yolks) can work, but it might change the mouthfeel slightly.

Pro Tips

1. If you’re using fresh tomatoes, let ’em sit at room temperature for a while before you start so they cook more evenly and don’t cool down your dish too much.

2. When you scoop out the tomato pulp, be careful not to remove too much. You wanna leave enough inside for flavor but enough room so the egg doesn’t overflow.

3. Keep an eye on those eggs while baking. Depending on your oven or how runny you like your yolks, you might want to pull ’em out a minute early or let ’em go a bit longer.

4. If you love a bit of spice and extra flavor, toss in a pinch of red pepper flakes or even a dash of garlic powder on top before you bake it. That small change can totally elevate your dish!