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justeatyourveggies:

Tomato Egg Cups
4 medium tomato
salt and pepper to taste
4 large eggs
4 tbsp shredded chedder cheese
toast for dipping
preheat oven to 425 degrees
slice off the tops and set aside 
place the tomatos in a baking dish and season with salt and pepper to taste
break an egg into each tomato
bake, with tops on for 10 minutes
take off top and sprinkle with cheese and bake until cheese is bubbly (about 5 to 7 minutes)
let cool for about 5 minutes. Serve with toast for dunking, and tops for garnish, optional.
Nutritional information (makes 4): 120 calories, 7g fat, 1.5g fiber, 3g sugars, and 9g protein.

justeatyourveggies:

Tomato Egg Cups

  • 4 medium tomato
  • salt and pepper to taste
  • 4 large eggs
  • 4 tbsp shredded chedder cheese
  • toast for dipping
  1. preheat oven to 425 degrees
  2. slice off the tops and set aside
  3. place the tomatos in a baking dish and season with salt and pepper to taste
  4. break an egg into each tomato
  5. bake, with tops on for 10 minutes
  6. take off top and sprinkle with cheese and bake until cheese is bubbly (about 5 to 7 minutes)
  7. let cool for about 5 minutes. Serve with toast for dunking, and tops for garnish, optional.

Nutritional information (makes 4): 120 calories, 7g fat, 1.5g fiber, 3g sugars, and 9g protein.

(via liviinglifehealthy)

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    if we have tomatoes, i’m making this tomorrow!
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