Baked Tomato & Egg
Prep Time
10 mins
Cook Time
20 mins
Course: Breakfast
Cuisine: Keto, Vegetarian
Keyword: easy, fresh, healthy
Servings: 4 servings
Author: Ella
  • 2 large tomatoes, halved & seeded
  • 4 eggs
  • 2 tablespoons pumpkin seeds
  • 2 cups kale, roughly chopped
  • 3 tablespoons olive oil
  • salt & pepper, to taste
  • red pepper flakes, optional
  1. Preheat oven to 425°F .

  2. Line a baking sheet with parchment paper and line the tomatoes on sheet.

  3. Crack an egg into each tomato half. Season with salt, pepper, and red pepper flakes to tastes. Bake until the whites set, about 15 - 20 minutes.

  4. Meanwhile, in a food processor bowl add the kale and pumpkin seeds and pulse until finely chopped.

  5. In the feeder tube while processor is set to on, add the oil and 2 tablespoons of water and pulse until combined. Season with salt and pepper, to taste.

  6. Top eggs with pesto and serve immediately.