Eggs & Tomato Breakfast

Eggs & Tomato Breakfast

Weight Loss Cleveland TN Tomato Zucchini Egg Breakfast Bake

Ingredients:

  • 6 tomatoes, blanched, peeled and cut in chunks
  • A few yellow tomatoes and cherry tomatoes, sliced in half
  • A few sprigs of fresh thyme
  • 2 large red onions, minced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 3 tablespoons olive oil
  • Himalayan sea salt and fresh cracked pepper
  • 5 large organic eggs
  • Fresh parsley or basil

INSTRUCTIONS:

  1. Heat olive oil over medium heat in a 10-inch cast iron pan. Add minced onions, garlic, and thyme, cooking for 5-10 minutes until slightly translucent.
  2. Add tomatoes and tomato paste and cook for 10 minutes.
  3. Add the salt, and pepper and simmer until the tomatoes have broken down into a loose sauce.
  4. Remove thyme. Make a well in the tomato sauce with the back of a wooden spoon and crack 1 egg into the well. Repeat with the remaining 4 eggs.
  5. Season with salt and pepper and cook until whites are set, and yolks are cooked as desired.

*Reference your nutrition guide for serving sizes*