Baked Eggs in Tomatoes
Tired of the same old eggs? Try baked eggs in tomatoes! There’s no need for a special dish when you have juicy tomatoes on hand.
Like shakshuka, these baked eggs in tomatoes add protein-rich eggy goodness to the tomato. Similar to eggs in cocotte, the tomato stands in for the baking dish, allowing the egg and tomato to cook together for a tremendous bite.
Choose large tomatoes that can easily be scooped out. Heirloom tomatoes don’t work quite as well due to their more bulbous nature, but feel free to experiment with what you can find. Try changing the herbs, or adding cheese to the top, if you like.
Be sure to let the tomatoes cool a bit after removing from the oven, and handle carefully when transferring from baking pan to plate to avoid the tomato breaking before digging your fork into it.
If you like your yolks a little runny for perfect toast dipping, cook for about five minutes less, making sure the whites are set before removing from the oven.
This is the perfect egg dish for when summer tomatoes are at their peak!
Baked Eggs in Tomatoes
Ingredients
- 8 eggs
- 8 medium tomatoes
- 2 tablespoons minced fresh basil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 450°F.
- Cutting at an angle, core the tomatoes. Use a spoon or melon baller to remove tomato flesh from the inside, taking care to not cut into the sides of the tomatoes. If your tomatoes do not sit flat on their own, slice a very small piece off the bottom so they do not roll.
- Crack one egg into each tomato cavity. Top with basil and sprinkle with salt and pepper.
- Bake for 20 minutes, until eggs are set. Let cool slightly and use a large spatula to serve.
Megan Myers has been sharing her favorite recipes online for 20 years. She has worked for companies like Whole Foods Market, Texas Co-Op Power, and Good Catch Foods. Her favorite breakfast food is waffles with plenty of maple syrup.