Tomato Egg Cup Recipe


Nutrition

Cal/Serving: 233
Daily Value: 12%
Servings: 4

Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat11g17%
Saturated5g25%
Trans0g0%
Carbs19g6%
Fiber3g11%
Sugars5g0%
Protein14g29%
Cholesterol202mg67%
Sodium320mg13%
Calcium195mg19%
Magnesium39mg10%
Potassium439mg13%
Iron2mg13%
Zinc2mg11%
Phosphorus254mg36%
Vitamin A1454IU29%
Vitamin C17mg28%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg23%
Niacin (B3)2mg11%
Vitamin B60mg12%
Folic Acid (B9)66µg16%
Vitamin B121µg10%
Vitamin D1µg0%
Vitamin E1mg6%
Vitamin K13µg16%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Tomato Egg Cup
Marcus Nilsson

If the litmus test for a good kids’ meal that grown-ups will like is “Can I serve this with a glass  of wine?” then this one is great.

Click here to see the Tips for Cooking with Kids story.

Adapted from "Time for Dinner" by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang.

3.09934
Ratings604

INGREDIENTS

  • 4 medium vine-ripened tomatoes
  • salt and pepper
  • 4 large eggs
  • 4 tablespoons shredded white cheddar cheese
  • 4 slices toast, cut into strips 

DIRECTIONS

Preheat oven to 425 degrees.

Slice off and set aside the top third of each tomato. Scoop out the seeds. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.

Break an egg into each tomato. Bake, with the sliced tops set beside them, for 15 minutes. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5-7 minutes more.

Let cool for 5 minutes. Serve with the tops and toast strips for dipping.

Your child will be delighted to know that the toasts are called “soldiers.” 

Recipe Details

Serves 4

Active time:10 minutes
Total Time: 25 minutes


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