| 7 | 15 | 235 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 7 min | 8 min | 2 |
| 2 medium | Tomato (halved) |
| 2 tsp | Olive Oil, Extra Virgin |
| 1 dash | Black pepper (to taste) |
| 1 dash | Kosher salt (to taste) |
| 4 large | Egg |
| 2 stalk(s) | Green onion (sliced) |
| 1 tbsp | Parmesan cheese, grated |
1. Heat the broiler to high and prepare a broiler-proof baking sheet. Half the tomatoes and place them on the baking sheet, skin side down.
2. Drizzle the tomatoes with 1 teaspoon of the oil and sprinkle with 1⁄8 teaspoon each salt and pepper. Place tomatoes under broiler until tender, 2 to 3 minutes.
3. Meanwhile, heat a large non-stick skillet over medium on your stovetop. Once your skillet is warm, add the remaining teaspoon of oil and let it heat up for 10 seconds. Crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs.
4. Transfer the tomatoes and eggs to 2 plates, and sprinkle with chopped scallions, parmesan, and 1⁄8 teaspoon each salt and pepper. Serve immediately.
Quick Tips:
Serve with hash browns, sweet potato hash or farm-fresh bacon/ sausage.
| Meat Alternative | 1.1 |
| Vegetables | 1.6 |
