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prep time
15 min
cook time
35 min
ready time
50 min
Low Carb Stuffed Tomatoes w Salsa Fried Eggs
You will not go hungry after demolishing this breakfast. Start your day with a low carb, juicy tomato filled to the brim with a Keto blend of chorizo sausage and seasoned mushrooms topped in melted colby jack cheese. Served on the side is one egg fried to your liking in a bed of warm salsa. Swirl your egg around in the salsa between meaty and flavorful bites of stuffed tomato. You can make the recipe fresh in the mornings for a hot breakfast or use it for other meals of your day. After cooling the finished stuffed tomatoes, you can store them in meal prep containers in your refrigerator for up to 5 days. If this is one of your Keto meals of the day with the most carbs, it will make a great breakfast for you. You may consider eating this as a meal on a day you intend to exercise too.
What Type Of Salsa Should I Use?
Most common styles of jarred salsa share the same macros if they consist of tomatoes, onions, and spices. It is up to you to choose a chunky style, restaurant-style, or similar type of salsa. Some green salsa may be the same in macros, but compare nutrition labels with a red salsa to be certain. Avoid salsas that include beans, corn, or other non-Keto ingredients you wouldn’t normally consume. A simple “spicy” or “mild” selection shouldn’t affect your macros.
Tips For Meal Prepping
If you’ve chosen this recipe for meal prepping, you’ll want to keep the finished stuffed tomatoes and fried eggs separate from each other in your refrigerator. The tomatoes will need more time to cook than your eggs, but both can be re-heated in a microwave. If you’ve chosen this route, keep in mind that reheating cooked eggs will cook them further, so you may want to undercook them slightly when making the recipe. You’ll need to cook the egg yolks to medium or hard if you intend to store them in your refrigerator for multiple days.
Jessica L.
Net Carbs
9.8 g
Fiber
2.3 g
Total Carbs
12.6 g
Protein
26.9 g
Fats
38.5 g
493 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chorizo Ground Sausage
6 oz
Onion powder
0.13 tsp
Garlic powder
0.13 tsp
Brown mushrooms
4 oz
Tomato
7 oz
Colby Jack cheese
1 slice (from pre-sliced package) - each 3/4 ounce
Olive Or Extra Virgin Olive Oil
1 tbsp
Salsa
4 tbsp
Raw egg
2 large
Chili powder
0.25 tsp
Recipe Steps
steps 7
50 min
Step 1
Place ground chorizo in a large non-stick pan over high heat on your stove. Use raw, ground chorizo (it often comes in long plastic tubes), and avoid any firm or smoked chorizo sausages. You can choose between mild or spicy sausage for the recipe. Break the chorizo up with a spoon into finely crumbled bits as it cooks to dark golden with browned edges. Season the chorizo with onion and garlic powder.Step 2
While the chorizo is cooking, dice the mushrooms. Dice the mushrooms into small pieces that are similar in size to the crumbles of chorizo so you will have an even mix for stuffing into the tomatoes later. When the chorizo is nearly done cooking, add the diced mushrooms to the pan. Mix the pan ingredients together so the mushrooms become coated in the chorizo and seasonings and start to cook down. Let the pan heat the ingredients openly so excess moisture can evaporate.Step 3
Once the mushrooms have cooked down to a tender texture, the chorizo is dark golden, and there isn’t any excess liquid fat in the pan, the tomato stuffing is done. Set it aside to cool a little, and turn on your oven to preheat to 350 degrees. Line a sheet tray with parchment paper, and set this to the side. On a cutting board, prepare a large tomato per serving by slicing off the top with a paring knife and then using a spoon to scoop out the core and seeds. Gently scrape the inside of the tomato with the spoon to remove anything wet or hanging off the interior wall. Each prepared tomato should weigh approximately 3 ½ ounces, and the weight you see listed in the ingredients is the final yield of all your prepared tomatoes.Step 4
Repeat Step 3 to finish preparing all the tomatoes in your recipe, and discard anything you scraped out of the tomatoes. Wrap the bottom half of each tomato in a piece of aluminum foil to help them remain in place during baking, wrapping the edges of the foil over to create balance. Scoop the chorizo filling inside each tomato until they’re full. Gently press the filling down as you stuff the tomatoes. This will help stabilize the tomato too, as well as make sure you get a full meal! Top each stuffed tomato with ½ a slice of colby jack cheese (about 10 grams).Step 5
Place the tray of stuffed tomatoes in the oven, and bake them for 20 minutes. For doneness, look for melted cheese with lightly browned edges and juicy-looking tomatoes with burst skins. If you wish, you can cook the stuffed tomatoes under your broiler until you see the cheese brown more. Let the tomatoes cool for 5 minutes before you remove the aluminum foil and serve them.Step 6
Time this step with the previous step, so your stuffed tomatoes and salsa fried eggs are complete at the same time. To make the salsa fried eggs, stir the olive oil and salsa in a new pan over low heat on your stove. Let the salsa heat until it begins to bubble but not simmer. When the sauce is heated through on the low temperature, use a utensil to create a pocket of space for each egg you are cooking.Step 7
Crack an egg for each serving into the spaces you created. You can adjust the heat to the intensity you need to cook the eggs to your desire. For fried eggs, bring the heat up to medium or higher if you are making multiple servings. Use your utensil to break up the whites gently to help them cook faster in the hot salsa. If you like yolks that are well done, use a lid to trap heat in your pan to make the eggs cook at a higher temperature. When the eggs are done, gently transfer one egg with salsa to each serving plate with a stuffed tomato.
