Baked Tomato and Egg Breakfast

This Baked Tomato and Egg Breakfast is a simple and nutritious dish that is perfect for a keto-friendly meal. The combination of juicy tomatoes and creamy eggs baked together creates a flavorful and filling breakfast option. Plus, it's easy to customize with your favorite herbs and spices!

Ingredients:

• 4 large tomatoes
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• 4 large eggs
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• 1 tablespoon olive oil
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• Salt and pepper, to taste
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• Fresh herbs such as parsley or chives, for garnish
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Instructions:

Preheat your oven to 375F 190C

Cut the tops off the tomatoes and scoop out the seeds and flesh to create a hollow center

Place the hollowed-out tomatoes on a baking sheet lined with parchment paper

Drizzle olive oil into each tomato cavity, then season with salt and pepper

Crack one egg into each tomato

Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still runny

Remove from the oven and let cool for a few minutes

Garnish with fresh herbs before serving

Enjoy this delicious Baked Tomato and Egg Breakfast as a nutritious and satisfying start to your day!