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Delicious Stuffed Tomatoes

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Stuffed Tomatoes

You’ll find that quote on, Paleo Weight Loss Coach, a website operated by Jedha.  Jedha is interested in helping you be the best you, you can be.  Today she is guest posting for me.  Thank you Jedha for the wonderful recipe and don’t forget to check out her site Paleo Weight Loss Coach.

I simply love these stuffed tomatoes and frequently eat them for my paleo breakfast. They are simple to make and delicious too!

The recipe below makes the tomatoes stuffed with spinach, but you can also use loads of other things as well. Try stuffing them with a mixture of bacon and spinach. Or try some mushrooms instead of spinach, or a combo of bacon, mushroom, and onion…YUM!

Don’t be scared off that it looks like they take a while to cook in the oven because you can actually prepare them very quickly. What I usually do is prepare them quickly, put them in the oven, then finish doing all my morning things.

When they are ready, I’m ready and can eat before I walk out the door.

I hope you enjoy them.

Delicious Stuffed Tomatoes Ingredients

  • 6 tomatoes
  • 6 eggs
  • Approx. 2 cups baby spinach
  • Sea salt

How to make Stuffed Tomatoes

Preheat oven to 390°F (200°C).

Cut the tops off the tomatoes and using a spoon scoop out the insides of the tomatoes into a bowl. Don’t throw this away but use it in another recipe, soup or stir-fry.

Place the tomatoes in a greased ceramic baking dish.

Fill the tomatoes about ¾ full of baby spinach. Don’t pack it down too much or the egg will spill over the edges. Instead you want it to seep in and through.

Sprinkle some sea salt over the spinach.

Crack one egg into each tomato.

Bake for 20-30 minutes or until eggs are set.

Serve, sprinkle with a little pepper if you like and enjoy them as they are, they really are delicious!

More Stuffed Recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Stuffed Tomatoes Recipe

Delicious Stuffed Tomatoes

Delicious Stuffed Tomatoes // ditchthewheat.com

Ingredients

  • • 6 tomatoes
  • • 6 eggs
  • • Approx. 2 cups baby spinach
  • • Sea salt

Instructions

1.    Preheat oven to 390°F
(200°C).

2.    Cut the tops off the
tomatoes and using a spoon scoop out the insides of the tomatoes into a bowl.
Don’t throw this away but use it in another recipe, soup or stir-fry.

3.    Place the tomatoes in a
greased ceramic baking dish.

4.   
Fill the tomatoes about ¾ full of baby spinach. Don’t pack it down too
much or the egg will spill over the edges. Instead you want it
to seep in and through.

5.    Sprinkle some sea salt over
the spinach.

6.    Crack one egg into each
tomato.

7.    Bake for 20-30 minutes or
until eggs are set.

8.    Serve, sprinkle with a
little pepper if you like and enjoy
them as they are, they really are delicious!



Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This recipe is written by Jedha D.  Jedha is a weight loss and wellness coach who is passionate about helping people get off the merry go round and change their life from the inside out. If you need help with achieving better weight loss results and a lifestyle you love, please visit her website.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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