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Baked Eggs in Tomato Cups

March 6, 2013

the vegetarian ginger

Rushed mornings should not mean no breakfast. You can prep this recipe in 2 minutes the night before (literally) so everything will be ready to go in the morning. Bake the cups while you’re doing your daily morning routine so by the time you’re ready to leave you can eat this and go.

This recipe is only for a single serving, but you can easily duplicate it. It’s also very flexible; if you prefer different herbs other than Italian, add those on instead. There’s practically no prep time needed either, since all you have to do in slide the top off the tomato and scoop it out. The rest is just baking and it’s ready to go!

These are similar to the Avocado Egg Cups I made a while ago, but these are a different meal because the tomato is much lighter than the avocado, and you don’t get that…

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