Have you ever thought about baking an egg inside a tomato? Well, it works a treat. Take a look at this recipe for some healthy cooking inspiration. Simply follow our recipe for Vegetable Baked Eggs Recipe.
Serves 4
INGREDIENTS
2/3 cup chicken stock
1/2 cup couscous
2 tsp extra virgin olive oil
1 tbs chopped chives
1 tbs chopped basil
4 large tomatoes (about 250g each)
4 eggs
METHOD
1 Preheat the oven to 180C. Place the chicken stock into a small saucepan, cover and bring to the boil. Add the couscous, stir once. Turn off the heat and stand, tightly covered, for 5 minutes. Drizzle with the oil and fluff up the grains with a fork. Stir in the herbs and season with freshly ground black pepper.
2 Cut the tops from the tomatoes, and scoop out the seeds and core. Pat the insides dry with paper towels.
3 Divide half the couscous evenly between the tomatoes, and place onto a baking tray. Carefully break an egg into each one, and bake for 20 minutes, until set. Serve immediately, with the remaining couscous on the side.
Hint: you could also cook these in 2 medium red capsicums (about 300g each), halved lengthways with the seeds and membrane scooped out.
