Breakfast is my favorite meal of the day (after dessert) so I’m always looking for new ways to cook up a morning feast. This recipe is surprisingly easy to throw together, has gorgeous presentation and tastes amazing. Because of the novelty of the tomato nest, the kids end up eating veggies at breakfast without even realizing it.
4 Large, round Tomatoes
1 teaspoon olive oil
1 clove Garlic, minced
1 small onion, finely chopped
3 Slices, organic, nitrate-free Turkey Bacons, chopped
dash of Dried Oregano, plus more for garnish
dash of sea salt
dash of black pepper
Preheat oven to 400º F.
Wash tomatoes, slice off the tops and scoop out the insides. Place tomatoes on a pan, and bake for 5 minutes.
In a skillet, heat the oil over medium heat. Add garlic. Add onion. Add chopped bacon. Saute for 5 minutes, until mostly cooked. Add the spices and mix well.
Turn oven to broil.
Fill each tomato with the bacon mixture, leaving about ½ inch of space at the top of each tomato. Crack an egg into each tomato then sprinkle with oregano. Place in the oven under broiler for 5 minutes. Remove from oven once the top has set, and you’ll have perfectly done over easy eggs.
For well done eggs: change oven setting back to 400 degrees F, and continue to bake for an additional 10 minutes.