Any which way you slice it, this quick egg recipe is delicious and tastes like summer with sweet, ripe tomato, herby basil and salty feta cheese.
Course:
Breakfast, brunch, lunch
Keyword:
egg, low cal, tomato
Calories: 136kcal
Ingredients
1 5 to 6 ounce tomato
1large egg
1tablespooncrumbled feta
Dash salt and pepper
1teaspoonchopped basil
Instructions
Slice tomato crosswise, in approximate 1/3” slices, discarding small stem and bottom ends.
Use small glass or paring knife to remove the seeds, locular jelly and core (save all of this) from tomato. This creates the delicate rings.
In a small bowl, fork-whisk egg. Add tomato “guts,” tossing away any core pieces that are too hard to smash up with a fork.
Carefully add rings to a non-stick skillet. Fill each ring with approximately 1 tablespoon of the egg-tomato mixture. I had 5 rings and the filling amount worked out perfectly, If you use a bigger tomato, you may need another egg.
Sprinkle egg mixture with crumbled feta cheese and basil.
Cook over medium heat until center set and firm to touch, about 4 to 5 minutes. You will NOT be flipping. Serve with salad, on toast or however desired!