Keto bread
Try this keto almond bread for a healthy bread replacement that's made with nuts and seeds. The loaf will be slightly wet but you can dry the slices in an oven or toast them
Tomato baked eggs
- Preparation and cooking time
- Cook:
- 1 hour includes 45-50 minutes in the oven
- Easy
- Serves 4
Skip to ingredients
- 900g ripe vine tomatoes
- 3 garlic cloves
- 3 tbsp olive oil
- 4 large free range eggs
- 2 tbsp chopped parsleyand/or chives
Nutrition: per serving
- kcal204
- fat16g
- saturates3g
- carbs7g
- sugars0g
- fibre3g
- protein9g
- salt0.27glow
Method
step 1
Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
step 2
Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
step 3
Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of keto bread and a green salad on the side.
