Egg-Stuffed Tomatoes and Peppers Recipe
What could be prettier than a baked egg inside a luscious, fresh tomato? This egg-stuffed tomato recipe is healthful and easy to make. Switch it up if you’d like; fresh bell peppers work well, too. Protein from the eggs, plus vitamins and fiber from the vegetables, make this stuffed tomato recipe low in calories and super healthy. It’s a satisfying, healthy entrée for any time of day.
Active time: 20 minutes
Total time: 45 minutes
- 1 (10 oz) frozen package, chopped spinach, thawed
- 4 large firm, ripe tomatoes or 2 bell peppers or a combination (see note)
- 2 tsp olive or canola oil
- 1/2 c chopped onion
- 2 cloves garlic, chopped
- 1/2 c chopped tomato
- 1/2 c crumbled Feta cheese or shredded Mozzarella cheese
- 1 tsp Italian, Mediterranean or Greek seasoning
- 3/4 tsp salt
- coarsely ground black pepper to taste
- 4 Safest Choice™ pasteurized egg(s)
- 3 Tbsp shredded Parmesan cheese (optional)
- Preheat oven to 375°F. Drain spinach well. Squeeze out excess moisture; set aside. Cut top 1/2 inch off tomatoes. Scoop out pulp leaving 1/4-inch shell. Turn over on paper towels to drain. If using peppers, cut in half lengthwise; remove seeds and membrane.
- Heat oil in medium nonstick skillet over medium heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes, until onion is crisp-tender. Add spinach; heat through. Gently stir in chopped tomato, Feta cheese, Italian seasoning, salt and pepper, as desired.
- Line baking sheet with aluminum foil; spray with nonstick cooking spray (or brush lightly with oil). Arrange tomato shells and/or pepper halves cut side up on baking sheet. Spoon equal amounts spinach mixture into each tomato or pepper. Press lightly to even surface.
- Break one egg into each tomato cup or pepper half. Sprinkle Parmesan around eggs, if desired. Bake in 375°F 25 to 30 minutes, until whites are set and yolks begin to firm, or to desired doneness.
Tomatoes should be at least 3 inches in diameter; bell peppers should be at least 3 inches in length.
Why use Safest Choice™ Eggs in this recipe?
Baked eggs are always safer when you use Safest Choice™ pasteurized eggs. You can serve the eggs as runny as you’d like without the risk of Salmonella.
by C8linsA on 06/04/12
I made this recipe with both tomatoes and bell peppers to serve at a brunch event I was hosting in my home. They were easy to make, delicious, and very popular among my guests! Multiple people asked me for the recipe too! I will definitely be making these again.
Serving Size (1/4 of recipe)
Total Servings 4
Amount Per Serving:
|Calories from Fat||110|
|Total Fat||12g (18% DV)|
|Saturated Fat||5g (25% DV)|
|Cholesterol||205mg (68% DV)|
|Sodium||820mg (34% DV)|
|15g (5% DV)|
|Dietary Fiber||4g (16% DV)|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Davidson's Safest Choice™ Eggs are pasteurized in our all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. Find out more!
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