Baked Eggs in Tomatoes

READY IN: 35mins
Recipe by Elle_mnop

Great for brunch (served with toast and country potatoes) or a light summer supper (served with a crispy salad and crusty bread). Use whatever herbs you like - chives, basil, sage, oregano, etc. Dried can be used in place of fresh as needed. Originally from Vegetarian Times.

Top Review by kimemeki

I have a new found obsession with tomatoes and this recipe marries all of my favorite ingredients I use two egg whites in my tomato along with a generous sprinkling of basil. The kids love the whole egg along with any herbs I can find to add to their tomato. This will be our second time having these lovely treats for breakfast and my mouth is watering. I loved it the first time and I'm sure I'll love it even more this time. Thanks for a great recipe.

Ingredients Nutrition


  1. Preheat oven to 425°F Slice tops off tomatoes and carefully scoop out seeds and pulp. Place tomatoes in a shallow baking dish and sprinkle cavities with salt, pepper, and pinches of cheese.
  2. Crack one egg into each tomato. Sprinkle with salt, pepper, herbs, and remaining cheese.
  3. Bake for 20 minutes for soft yolks, 30-35 minutes for hard yolks. Serve immediately.

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