Spinach Stuffed Tomatoes
Servings: 2 people
Calories: 263kcal
Carbs: 17g
Net Carbs: 12g
Instructions
- Preheat oven to 390°F (200°C)
- Cut the tops off the tomatoes and using a dessert spoon scoop out the insides into a bowl. Don’t throw this way but use it in another recipe, soup or stir-fry
- Place the tomatoes in a greased ceramic baking dish
- Fill the tomatoes about 3/4 full of baby spinach. Don’t pack it down too much or the egg will spill over the edges. Instead you want it to seep in and through
- Sprinkle some sea salt over the spinach
- Crack one egg into each tomato
- Bake for 20-30 minutes or until eggs are set
- Remove from oven. Serve and enjoy!
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