Beef and Egg Stuffed Tomatoes
This can be a breakfast recipe, but we love breakfast for dinner so this was an evening meal for us. This is from The Primal Blueprint Cookbook.
Serves 4
Ingredients:
4 large, round tomatoes (not Romas)
1 onion, finely chopped
1/2-2/3 lb ground beef/bison
4 eggs
2 tsp oregano
Salt & pepper, to taste
1. Preheat oven to 400 F. Slice top off tomatoes and scoop out seeds with paring knife/spoon. Place tomatoes in oven, covered with foil ~5-7 minutes to soften them slightly. Discard any water left in tomatoes.
2. While tomatoes are baking, saute onion in oil until soft. Add meat and oregano, breaking the meat into small pieces. Saute for ~5 minutes and season to taste.
3. Turn oven to broil. Spoon meat into each tomato, pressing the meat down to fill the tomato as much as possible, but be sure to leave ~1/2" space on the top for the egg.
4. Crack an egg into each tomato and put under broiler until the egg is just set ~5 minutes.
