Signing you in…

Baked Eggs in Tomato Cups

Baked Eggs in Tomato Cups prepared dish

Baked eggs in tomato cups is a delightful and nutritious dish that combines the freshness of ripe tomatoes with the richness of eggs. This recipe is perfect for a hearty breakfast or a light lunch, offering a vibrant presentation and a burst of flavor in every bite.

This recipe is mediterranean style, breakfast, scaled for 4 servings, with 15 min prep and 25 min cook.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include large tomatoes, salt, eggs, parmesan cheese.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 4 pieces large tomatoes (tops removed and hollowed out)
  • 1 tsp salt
  • 4 pieces eggs
  • 1 cup parmesan cheese (grated)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp olive oil
  • 1 tsp black pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the tomatoes and carefully hollow them out, discarding the seeds and pulp.
  3. Drizzle olive oil inside each tomato and season with salt and black pepper.
  4. Crack an egg into each hollowed tomato, being careful not to break the yolk.
  5. Sprinkle chopped basil and grated Parmesan cheese over the eggs.
  6. Place the tomatoes in a baking dish and bake for 20-25 minutes, or until the eggs are set to your liking.
  7. Remove from the oven and let cool slightly before serving.

Nutrition (per serving)

  • Calories: 210
  • Protein: 12 g
  • Fat: 15 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 400 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients