How to Bake Eggs in Tomatoes

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Bake eggs in tomatoes for a smart breakfast.
Bake eggs in tomatoes for a smart breakfast. (Image: Julia Mueller)

Baking eggs inside of tomatoes makes for an easy and healthful low-carb breakfast. At a minimum, all you need for this recipe are tomatoes, eggs, salt and pepper. There are plenty of ways you can customize this recipe by adding your favorite cheese or sauce or salsa. In 30 to 40 minutes from start to finish, you can make as few or as many as you'd like.

Heat the oven to 425 F, and gather your ingredients. All you need is tomatoes, eggs, salt and pepper, but you can also add grated cheese.

Gather all of your ingredients before you begin.
Gather all of your ingredients before you begin. (Image: Julia Mueller)

Remove the stems from the tomatoes, and slice off the tops.

Cut off the tops of the tomatoes.
Cut off the tops of the tomatoes. (Image: Julia Mueller)

Use a spoon to scoop out the seeds and moisture inside the tomatoes.

Scoop out the seeds with a spoon.
Scoop out the seeds with a spoon. (Image: Julia Mueller)

Place the tomatoes on an oven-safe dish, and press about a tablespoon (or more, to taste) of grated cheddar cheese into the bottom of each tomato.

Add grated cheese to the bottom of the hollowed-out tomatoes.
Add grated cheese to the bottom of the hollowed-out tomatoes. (Image: Julia Mueller)

Carefully crack an egg into the opening of each tomato.

Crack an egg into each tomato.
Crack an egg into each tomato. (Image: Julia Mueller)

Place the baking sheet on the center rack of the preheated oven, and bake for 18 to 30 minutes. Remove eggs from the oven, and serve with chopped green onion, salt, pepper and more shredded cheese, if desired.

Tip

  • For runnier yolks, bake 18 to 20 minutes, and for completely cooked eggs, bake 25 to 30 minutes.

Top the baked eggs with green onion or your favorite sauce.
Top the baked eggs with green onion or your favorite sauce. (Image: Julia Mueller)

Things You'll Need

  • 4 vine-ripened tomatoes
  • 4 large eggs
  • 1/3 cup shredded cheddar cheese
  • 1 green onion, chopped
  • Sea salt and pepper, to taste

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