I am one of many, many people who enjoy breakfast foods no matter what time of day it is. It’s 2 in the afternoon and I’m not in the mood for a sandwich or a salad? Scrambled eggs it is. Quiet and cozy night in and I need something to eat that’s quick and easy? Pancakes or waffles, for sure. I’ll eat an omelette any time, any place- and don’t even get me started on how much I love bacon- because I really, REALLY love bacon.

They say breakfast is the most important meal of the day, and I will never argue that- but sometimes eating the same thing every morning day in and day out gets a little boring, and as tempting as reaching for the nearest sprinkle-covered doughnut is- I know that ultimately I’ll regret it in the long run. Occasionally I need to mix it up while keeping it healthy, too.

I saw this recipe floating around online recently and knew I had to try it. It doesn’t require a ton of ingredients, it’s quick to prepare, it isn’t loaded with sugars or fats- and the most important thing- it tastes really good, too!

WHAT YOU’LL NEED:

[JUST A QUICK NOTE ON THE INGREDIENTS: The recipe I saw online was for eight eggs. Now, as much as I love breakfast- I can’t eat eight eggs- so the listed amounts below were for a serving of two eggs/tomatoes. If you’re making a different amount- here’s an easy way to measure: There’s one egg inside each tomato, and one tablespoon of milk on top of each egg. You need just enough olive oil to coat the bottom of your skillet/baking dish- and you can season the egg however you like! The amounts below are just what I, personally, used when preparing this.]

* 2 tablespoons of olive oil

* 2 medium tomatoes

* 2 large eggs

* 2 tablespoons of milk

* Sprinkle of grated Parmesan cheese

* Salt and ground black pepper

* A pinch of chopped herbs (any that you like!), chopped bacon, and/or chopped vegetables.

OKAY, HERE’S WHAT YOU DO:

1. Preheat the oven to 375°F. Grease an oven-safe skillet or baking dish with the olive oil.

2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)

3. Arrange the tomato shells snugly in the prepared skillet or baking dish. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and a sprinkle of grated Parmesan. Season each egg with salt and pepper.

4. Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 15 to 17 minutes (or 20 if you’re paranoid about undercooked eggs like I am.) Let cool 5 minutes and then garnish with the fresh herbs/bacon/vegetables. Serve immediately.

5. Stuff your face and start your day right!

The eggs, while cooked, can be a little runny when prepared this way (I made a side of toast to dip in the yolks for that very reason) so if you like your eggs to be a bit more solid in texture- I recommend whisking them first and then pouring them inside the tomato, instead.

If anyone tries this recipe- I’d love to hear how it came out! Did you do anything differently? Did you add different ingredients? Feel free to share!

xx