Last Updated on March 20, 2022 by Ellen Christian
Looking for a baked eggs in tomatoes recipe? Try these baked eggs in tomato cups today for a delicious lunch or breakfast recipe.
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We always have lots of extra tomatoes from the garden during the summertime. And, this recipe is a wonderful way to use them up.
Baked Eggs in Tomatoes Recipe
This easy recipe is similar to the Baked Eggs in Portobello Mushrooms I’ve shared in the past. Serving eggs in tomato cups is a simple way to add more vegetables to your diet.
Have you had a chance to try my cherry tomato relish? It’s a wonderful way to use cherry or grape tomatoes.
What type of tomatoes should I use for baked eggs in tomatoes?
Any type of large tomato with a relatively flat base will work with this recipe. Look for a medium tomato so your ingredients fit in properly.
Beefsteak will probably be too large unless you want to add more than one egg.
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What herbs should I use in this recipe?
You can use whatever type of fresh herbs you typically add to your egg dishes. Fresh herbs are certainly better than dried for taste. But, if you only have dried they will work.
Tips for making baked eggs in tomatoes
To keep the tomatoes from tipping over, bake them in a muffin tin. This way, the tomatoes will stay upright. This silicone muffin tin works really well.
You might want to spray the muffin tin with olive oil or non-stick spray so the tomatoes don’t stick to them when you bake them.
What size eggs do you use for tomato egg cups?
I use large eggs because they are the most common at our grocery store. But, you can use another size. If you have more room left in the tomato cups, just add another egg.
If you don’t have enough room, leave out a bit of the white. Because If you pour too much in, it will spill over and cook onto the bottom of the muffin tin.
Are these shakshuka baked eggs?
No, when you make a shakshuka recipe, you are making baked eggs in tomato sauce. There is no tomato sauce in this recipe.
What should I serve with Baked Eggs in Tomatoes?
We typically serve this as a breakfast or lunch recipe. Since it has a vegetable and a protein, you don’t really need to add anything else.
If you want to, you can always add an English Muffin or a few pieces of whole-wheat toast.
More egg recipes
- 4 tomatoes
- 4 eggs
- salt and pepper
- 1/4 cup toasted breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh flat leaf parsley
- Preheat oven to 400F.
- Cut off the tops of the tomatoes, scoop out the seeds and membranes, and place in a shallow baking dish. Season the cavities with salt and pepper. Gently crack an egg into each tomato.
- Bake 25 to 30 minutes, until the eggs are set. With 2 or 3 minutes to go, sprinkle the breadcrumbs and Parmesan on top of the eggs. Remove from the oven and sprinkle with parsley before serving.
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 191mgSodium: 314mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 10g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.