Low FODMAP Eggs Baked in Heirloom Tomatoes
Eggs baked inside juicy heirloom tomatoes with herbs and two cheeses. Beautiful presentation meets delicious flavor.
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice tops off tomatoes. Use a paring knife or small spoon to gently remove core and seeds.
- 3
Be careful not to pierce the bottom of the tomatoes, but hollow out enough space for an egg.
- 4
Arrange tomatoes snugly in an 8x8-inch baking dish lightly greased with cooking spray.
- 5
Drizzle with olive oil. Add a pinch of herbes de Provence, salt, and pepper to each.
- 6
Crack an egg into each hollowed tomato.
- 7
Top each with 1 tablespoon Parmesan, 1 tablespoon feta, and 1/2 teaspoon milk.
- 8
Bake 20 minutes for runny yolks, or 30+ minutes for harder yolks.
- 9
Garnish with fresh basil and serve immediately.
FODMAP Notes
Tomatoes are low FODMAP at 1/2 cup per serving - one medium tomato per person is appropriate. Feta and Parmesan are very low in lactose due to aging and are considered safe. Use fresh heirloom tomatoes for best flavor and structure.
Tips
- 💡 Choose tomatoes with thick walls that will hold their shape
- 💡 Don't pierce the bottom or egg will leak out
- 💡 Check eggs at 20 minutes for desired doneness
- 💡 Serve with gluten-free crusty bread to soak up juices
Recipe Notes
As you cut into these juicy tomatoes, savor the aroma of herbs and the warm baked egg and cheese. The combination is both beautiful and delicious.
Substitutions
- Tomatoes: Large beefsteak tomatoes if heirlooms unavailable
- Cheese: Goat cheese or cheddar
- Herbs: Fresh thyme or oregano
Storage
- Best: Serve immediately
- These are best fresh from the oven
FODMAP Stacking Note
One serving (1 stuffed tomato) is low FODMAP. Tomato and cheese portions are appropriate.
Related Recipes
- Low FODMAP Mediterranean Quiche
- Low FODMAP Scrambled Eggs with Salmon
- Low FODMAP Breakfast Tacos