How many calories are in Eggs Stuffed Tomatoes?
Eggs Stuffed Tomatoes has about 178 calories per serving based on the current ingredient list and serving size on this page.
InternationalDinnerGluten FreeLow CarbUnder 300 CaloriesQuick Meals30 Minute Meals
Eggs Stuffed Tomatoes
Eggs Stuffed Tomatoes is a Dinner international recipe with 178 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
178 kcal
Total Time
20 min
Servings
2
Protein
10.6 g
About This Recipe
The story behind Eggs Stuffed Tomatoes
Eggs Stuffed Tomatoes is a dinner recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around tomato, ham, and egg.
Like most enduring dinner recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 2 servings and lands at roughly 178 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 20 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Eggs Stuffed Tomatoes worth coming back to.
Ingredients
- Tomato2 count (260 g)
- Ham1 slice (30 g)
- Egg2 count (110 g)
- Butter1/2 tablespoon (15 g)
Instructions
- 1
Step 1
Clean the tomato, cut off the top and hollow out. Season to taste.
- 2
Step 2
Leave it upside down on a tray for 10 minutes to release all the liquid.
- 3
Step 3
Cut the ham into small pieces and mix with the previously beaten eggs.
- 4
Step 4
Melt the butter and brush inside the tomato with 2/3 of the butter.
- 5
Step 5
Place the tomato in a buttered baking pan and stuff with the eggs. Season with salt and pepper.
- 6
Step 6
Bake in a preheated oven at 392 °F (200 °C) for 5-7 minutes or until the egg sets.
- 7
Step 7
Remove from the oven and serve.
- 8
Step 8
If there is beaten egg remaining, place in a small container and bake in the oven.
Nutrition Snapshot
Macros and micros at a glance
37/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
178
Protein
10.6g
Carbs
6g
Fat
12.9g
Fiber
1.8g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
MilkEggTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Eggs Stuffed Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Eggs Stuffed Tomatoes
How long does Eggs Stuffed Tomatoes take to make?
Eggs Stuffed Tomatoes takes about 20 minutes from start to finish. That is roughly about 20 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Eggs Stuffed Tomatoes?
Most ingredients in Eggs Stuffed Tomatoes can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Butter. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Eggs Stuffed Tomatoes?
Eggs Stuffed Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Eggs Stuffed Tomatoes?
Yes, Eggs Stuffed Tomatoes generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Eggs Stuffed Tomatoes?
Reheat Eggs Stuffed Tomatoes gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Eggs Stuffed Tomatoes up or down?
Yes. Eggs Stuffed Tomatoes is written for 2 servings, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Eggs Stuffed Tomatoes?
A large skillet, saucepan, or sheet pan works well for Eggs Stuffed Tomatoes. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Eggs Stuffed Tomatoes is cooked properly?
Eggs Stuffed Tomatoes is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Eggs Stuffed Tomatoes suitable for vegetarians?
No. Eggs Stuffed Tomatoes is not vegetarian as written.
Is Eggs Stuffed Tomatoes gluten-free?
Yes. Eggs Stuffed Tomatoes is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Eggs Stuffed Tomatoes?
Yes. This recipe includes Milk, Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Eggs Stuffed Tomatoes ahead of time?
Eggs Stuffed Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Eggs Stuffed Tomatoes for my calorie or macro goals?
To make Eggs Stuffed Tomatoes higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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