Baked Eggs in Tomato Cups – Simple, healthy and flavorful breakfast, brunch (even dinner!) recipe with eggs baked inside perfectly seasoned tomato cups.
Eggs!! It’s what’s for dinner!
Hi, you guuuuuuys! Happy Easter!! To those observing this Holy Day, Christ Is Risen!
Tell me; did you go to Church today? Or, perhaps an egg-hunt? Are you brunching right now? Are you about to? I’m very nosy.
Know what my weekend is really like? Yesterday, I woke up with the sharpest pain in my lower back, kind of like that pain you have before going into labor! Ugh! I could barely walk.
And no, I’m not in labor. Not even pregnant. But who knows!? Maybe I am. And I’ll end up on that show, “I Didn’t Know I Was Pregnant”.
… is that show for reals?!
Anyhew. If you have ANY home remedies for crappy lower back pain, please do tell! Aleve is helping, but I hate pills.
Also? Do you have a few minutes? And some tomatoes and eggs? Of course you have eggs – it’s Easter!
Speaking of eggs and tomatoes. Have you noticed how the fewer ingredients a recipe has, the prettier it is? Simplicity always wins.
We ate these last week, way before the weekend even started. Not fair at all. We ate them 3 days in a row, which is kinda what happens every time I make them. If my back didn’t spaz out, I’d be in the kitchen right now making another batch.
For this simple baked eggs dish, I emptied out my wallet on a few tomatoes on the vine (why are they so expensive?!), but because eggs were cheap, it all worked out. However, when I realized that I was going to scoop out most of the tomatoes’ flesh, I quickly remembered their ugly price and saved their meaty flesh for another use. IF you join me tomorrow, you’ll see how I used them up in a chicken dish with olives.
I must tell you though that this SO would not be breakfast in my house. Maybe like, once in a blue moon. It just seems much more like a dinner-side-dish to me. Perhaps it’s because I grew up in a house that was raving MAD every morning before school. You were lucky to grab an apple. Or a granola bar, on a good day.
So the deal is – I’m not usually the one to have a super fancy breakfast, but if YOU are, please add these Baked Eggs in Tomato Cups to your breakfast menu. You will love ’em! Don’t forget, they work for dinner, too.
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TOOLS USED IN THIS RECIPE
Baked Eggs in Tomato Cups Recipe
- 6 tomatoes
- 1 to 2 teaspoons extra virgin olive oil
- salt and fresh ground pepper , to taste
- 1 teaspoon dried oregano
- 6 medium eggs
- 1/3- cup shredded reduced fat mild cheddar cheese
- 1 tablespoon chopped fresh parsley , for garnish
- Preheat oven to 350F.
- Grease a muffin tin with cooking spray and set aside.
- Cut the tops off the tomatoes and using a melon baller, scoop out the inside of the tomatoes. Save the scooped out tomatoes for a different use.
- Place the tomato cups, cut side down, on a paper towel lined plate; let stand 10 minutes.
- Arrange tomatoes, cut side up, in previously prepared muffin tin.
- Drizzle a little bit of olive oil inside each tomato.
- Season with salt and pepper, and a pinch of dried oregano inside each tomato.
- Bake for 12 minutes.
- Remove from oven and crack an egg inside each tomato cup.
- Bake for 15 minutes, or until eggs are set. Bake 5 minutes longer if you do not like a soft/runny egg yolk.
- Add shredded cheese over each egg; bake for an additional 2 minutes, or until cheese is melted.
- Remove from oven and let stand 2 minutes.
- Garnish with parsley and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
BACON AND EGGS PHYLLO BREAKFAST PIZZA
20 comments on “Baked Eggs in Tomato Cups Recipe”
I’m always eating eggs and tomatoes together different recipes or slice them up just with some fried eggs or scrambled. I cannot wait to try this recipe what I would like to ask is what chicken recipe that you said that you were going to use the pulp for that I have no idea what to do with all the pulp that’s inside the tomatoes thank youn
That would be this recipe https://diethood.com/skillet-chicken-tomatoes-olives-recipe/
It calls for chopped tomatoes, and tomato juices to also be included.
I hope that helps.
Brilliant recipe – I was so excited to try! Looked so straight forward, I could spend time on side dishes (buttered greens, cottage fried potatoes, peashoot salad). Cooked as per directions, but… still in the oven now at 40 minutes (12 + 15 +13) I hope their done soon, the whole family is hungry ;-}
Next time I will start out at 375F or higher? Now at 425F…
Making these right now hope they come out of the tin okay. My mom gave me a huge bag from her garden last night and need to use them before they rot. Gonna make tuna salad in tomato cups for lunch. Oh and stew the tomato that I scooped out for dinner tonight.
I LOVE making tomato cups! 😀 How did they turn out? I hope you all enjoyed them. 🙂
This may come a tad to late (like months!) but have you ever tried yoga for your back pain? Yoga has helped me more than any medication. I have a spinal injury and fibromyalgia and yoga has been my best friend. Thought you may want to try it. There are some really great YouTube videos out there and you don’t have to do any crazy pose, just certain stretching poses and deep breathing.
Hi Amy!! Thank you for your advice – I appreciate it so much! I definitely should try Yoga, and it’s been on my bucket list for years, but I keep putting it off. :-/
Love the egg in a tomato recipe! Be careful doing youtube yoga videos. I actually hurt my back trying to twist like the lady said. Still hurts sometimes. Yoga gently! 😅
Hi Amy!! Thank you very much for letting me know! I actually switched to a different ad provider because the promise was that they would show less ads, but clearly that is not happening. 🙁 I am so, so sorry!! I promise, I am trying to do my best not to have that many ads, and will work with the providers to make sure that we slow it down. Again, thank you and I’m very sorry!