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Breakfast Tomatoes with Eggs and Cheese

These delicious breakfast tomatoes are stuffed with eggs and baked in the oven until the tomatoes are tender and the egg whites are fully cooked.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 148 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 tomatoes large and firm
  • Olive oil spray
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 4 small eggs
  • ¼ cup parmesan grated
  • 2 tablespoons parsley chopped, for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half so that the tomatoes can stand upright without wobbling. Carefully scoop out the seeds and pulp with a spoon. You can run a sharp knife around the pulp to loosen it if needed.
  3. Spray the hollowed tomatoes all over with olive oil. Place them on a rimmed baking dish, cut side up. Sprinkle the tomatoes with salt, pepper, garlic powder, and thyme.
  4. Break each egg into a small ramekin, then slide it into a tomato half. If your eggs are large, you’ll need to discard some of the egg whites to enable the eggs to fit inside the tomatoes.
  5. Top the tomato halves with Parmesan, 1 tablespoon for each tomato half.
  6. Bake the tomatoes until the egg whites are set, about 20 minutes. Carefully pour out any excess liquid that may have accumulated around the eggs. Garnish with parsley and serve.

Notes

  • Ideally, you should use small eggs to ensure the entire egg fits inside the tomato half. However, small eggs are fairly difficult to find these days. The standard seems to be large eggs. So, simply break the eggs into a small bowl and carefully discard some of the egg whites before pouring them into the hulled tomatoes.
  • You can add more spices. Good options include chili powder, dried oregano, and onion powder. You can use a generous pinch of each additional spice.
  • Experiment with different cheeses instead of Parmesan. I tried shredded cheddar or crumbled goat cheese. Both are delicious.
  • You should only keep the leftovers if the eggs are fully cooked. Store them in an airtight container in the fridge for up to three days and reheat them gently in the microwave at 50% power.

Nutrition Information

Serving 2tomato halves Calories 148kcal (7%) Carbohydrates 10g (3%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 3g (15%) Sodium 485mg (20%) Fiber 2g (8%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 148

% Daily Value*

Serving 2tomato halves
Calories 148kcal 7%
Carbohydrates 10g 3%
Protein 6g 12%
Fat 10g 15%
Saturated Fat 3g 15%
Sodium 485mg 20%
Fiber 2g 8%

* Percent Daily Values are based on a 2,000 calorie diet.