Description
Juicy tomatoes serve as the cup for a soft, runny egg and crispy bacon in this paleo dish. Top it with onions and avocado, and enjoy it for breakfast, lunch, or dinner.
Ingredients
- 1 pound Bacon
- 2 Tomatoes
- Olive Oil, As Needed
- 4 Eggs
- 1 Avocado, diced
- ¼ cups Green Onion, Sliced
- ¼ cups Red Onion, Diced
- Pepper (optional)
Preparation
Set oven to 400ºF.
In a skillet, fry bacon until crispy. (It should be easy to crumble, rather than tear.)
As bacon is frying, wash tomatoes and trim tops off (just enough to remove leaves). Slice tomatoes from top to bottom and scoop out centers with a spoon. Set aside.
Pour olive oil in an 8×8 glass baking dish and place tomatoes inside. Crack an egg into each tomato. Bake 15–20 minutes, or until whites have firmed.
Remove from oven and top with crisp bacon pieces, diced avocado, green onion, and red onion. Garnish with pepper, if desired. Serve immediately.
Note: I found I could reduce the prep time by getting the bacon started while prepping the tomatoes, eggs, and toppings, then finishing the bacon while tomatoes and eggs are baking in the oven.
