Eggs baked in tomatoes




Eggs baked in tomatoes


This time of year, tomatoes are widely available and at their peak. When roasted or baked, they become soft and their flavor intensifies. Tomatoes also have a host of health benefits: they have outstanding antioxidant content, can help lower cholesterol, and may help prevent certain types of cancer.

In this easy breakfast, eggs are baked in tomatoes and seasoned with fresh basil. The silky egg yolks mingle perfectly with the tomatoes’ rich flavor and produce a meal that’s delicious and filling.

Eggs Baked in Tomatoes


  • 4 large eggs
  • 4 medium to large tomatoes 
  • 2 tsp. olive oil
  • 4 leaves of fresh basil, torn
  • salt & pepper


  1. Preheat oven to 350 degrees F. While oven is heating, slice tops off tomatoes and scoop out most of the innards with a spoon. Discard. Place tomatoes in a small (8″x8″) baking dish.
  2. Drizzle the inside of each tomato with about 1/2 tsp. of olive oil, and sprinkle with salt and pepper. 
  3. Carefully crack eggs into the tomatoes, being careful not to break the yolks. Bake tomatoes for 20-25 minutes, or until eggs are set. Remove from oven and sprinkle with basil. 

Pork chops in mushroom onion gravy

Pork chops in mushroom onion gravy


Pork is one of those meats that always seems to be on sale. Moderately priced to begin with, you can find real bargains on pork chops; it’s also relatively easy to find a package of just two, making it perfect for those who are cooking for a couple. 

This recipe uses canned coconut milk to create a rich, hearty sauce without thickeners like flour and without dairy. Leftover coconut milk can be stored in your refrigerator and used for a variety of purposes. Try it in your coffee, or in a smoothie. Curries, creamy soups, and sauces can also benefit from the addition of a little coconut milk!

I sauteed some fresh green beans to accompany this, but you may consider serving mashed potatoes to soak up some of the delicious gravy.

Pork Chops in Mushroom Onion Gravy


  • 2 boneless pork loin chops, about 1/2″ thick
  • 2 tsp. coconut oil, divided
  • 1/2 small onion, sliced
  • 4 oz. white button mushrooms, sliced
  • 1/2 c. vegetable stock
  • 1/2 c. coconut milk
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • salt & pepper


  1. Heat 1 tsp. of coconut oil in a large, non-stick skillet over medium-high heat.
  2. Season the pork chops on both sides with salt and pepper, and add to the hot skillet. Cook for about 3 minutes per side, or until golden. Remove chops from pan and cover with foil to keep warm.
  3. Add the remaining teaspoon of coconut oil to the skillet. When melted, add onions and mushrooms and saute until both are soft. 
  4. Add vegetable stock and coconut milk to skillet, along with oregano and thyme. Stir well, and allow liquid to come to a boil. Reduce heat to medium-low and simmer until sauce has reduced by half. The sauce should be thick enough to coat the back of a spoon. 
  5. Pour sauce over chops and serve.