Paleo Goodness: Tuscan Tomatoes

Tuscan tomatoes



6 large tomatoes

6 eggs

1/2 cup extra virgin olive oil

1 garlic clove

1/2 cup fresh parsley

1/2 tsp sea salt

ground black pepper to taste

Optional crust:

3/4 cup almond meal

2 tbsp soft goats cheese


Preheat oven to 210deg celcius

Add garlic, parsley, salt, pepper and olive oil to food processor. Blend until smooth

Core tomatoes, use a spoon to remove pulp and seeds

Place tomatoes in a lightly oiled 9in baking dish. Cover the bottom of each tomato by evenly distributing the pesto mix between the tomatoes.

Crack an egg into each tomato.

Season with salt and pepper.

Optional Crust:

Mix almond meal and goats cheese, creat crumble by rubbing the cheese meal mix between your fingers until a crumble forms. Evenly distribute on top of tomato egg cups.

Bake for approximately 20 mins

Matt Boon
Matt Boon