Cook : 00:30
These are very pretty and make a nice “company” breakfast or brunch (I’m a little too lazy tomake these without any occasion).
The eggs are in a tomato “nest” and the tomatoes are in alu-minum foil “nests.” If you prefer a less Mexican flavor,
omit the chili powder and sprinkle thetop of the eggs with grated Parmesan cheese instead of the Cheddar.
1 - Preheat oven to 350°F.
2 - Cut a thin slice off the top of each tomato so that you can scoop out the insides. Scoop outthe inside of 1 tomato and chop;
scoop out the remaining tomatoes and discard the pulp. Placeeach tomato on a 6-inch square of aluminum foil; wrap to close and bake 10 minutes or untilheated through.
3 - While the tomato shells are baking, in a medium nonstick skillet, heat the oil over medium-high heat. Add the onion, green pepper, mushroom, tomato pulp, and garlic. Cook, stirring,until vegetables are slightly softened, about 3 minutes. Stir in the bread crumbs, chili powder,pepper, and salt.
4 - While the tomatoes are baking, poach (see page 310) the eggs in boiling salted water for 2minutes. Drain.
5 - Remove the tomato shells from the oven and turn oven setting to broil.
6 - Open each foil packet and place a quarter of the vegetable mixture in each tomato shell; topeach with 1 poached egg and a piece of cheese.
7 - Place the tomatoes under broiler and cook about 1 minute or until cheese is melted.
Diabetic Exchanges: ¼ very lean meat; 1 lean meat; 1¾ vegetable; 1 fat
REDUCED CALORIE/FAT/SATURATED FAT/CHOLESTEROL: Poach only the egg whites.
Diabetic Exchanges: ¾ very lean meat; 1¾ vegetable; ½ fat