Eggs baked in tomatoes
This Yoom recipe is a lighter take on the traditional egg breakfast. It’s flavorful, juicy while hearty at the same time.
Note: Tomatoes are polarizing in Ayurveda. They are also part of the “nightshade family” (along with eggplants, potatoes and onions) which regroups the veggies that are said to be overstimulating and anxiety provoking when consumed in excess. Having said that, they do have loads of benefits such as being a great source of vitamin A & C, antioxidants and folic acid. They are to be consumed in moderation and during their peak season: Summer time, tomatoes should be enjoyed cooked over raw, as this increases the amount of lycopene in them and makes them easier on our tummies.
AIR: In moderation I FIRE: In moderation I EARTH: Yes
AIR + FIRE: In moderation I FIRE + EARTH: In moderation I AIR + EARTH: Yes I AIR + FIRE + EARTH: In moderation
Serves 4 l Difficulty: very easy l Prep time: 15min l Total time: 30min
Ingredients
2 tablespoons ghee (or butter)
8 medium tomatoes
8 large eggs
1/4 cup unsweetened coconut cream
Mineral salt & pepper
½ teaspoon turmeric
1 handful chopped fresh herbs (like parsley, thyme, rosemary or a mixture)
Steps
Preheat the oven to 375°F and grease an oven-safe skillet with ghee.
Cut 1 inch around the stems of the tomatoes to create a nice opening. With a spoon, scoop out the insides of the tomato (save the insides for tomato sauce!).
Place the tomato shells against each other in the skillet or each in a muffin pan. Bake tomatoes for 10min then pull them out to stuff them with the eggs.
Crack an egg into each tomato. Top each egg with 1 tablespoon of coconut cream, a pinch of turmeric, mineral and pepper.
Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, it should take about 15 minutes. Let cool 5 minutes and top it with fresh herbs before serving.