Tomato Baked Eggs
This simple breakfast was made with organic tomatoes, organic free-range eggs, olive oil, sea salt, black pepper and chili flakes. It is so simple and yet so good, the beauty of cooking with organic food. You can serve with some kale chips for a more filling meal.
2 Roma tomatoes, washed cut and pitted.
1 tsp. Olive oil
Sea salt and pepper to taste
Fresh herbs, optional
Chilli flakes, optional
Preheat oven to medium high. Place tomatoes on a baking sheet.
Crack eggs in a small bowl, season with sea salt and black pepper and whisk to combine.
Carefully fill each of the tomato cavities with salt, pepper, fresh herbs and chilli flakes if you’d like some heat.
Bake for 8 minutes for runny eggs and 10 - 12 minutes for well-done eggs. Serve with crispy kale chips and enjoy.