Description
Baked Eggs in Tomato Cups are a quick and delicious breakfast made with fresh tomatoes, eggs, and cheese. They’re simple to prepare, full of protein, and perfect for a light yet satisfying meal.
Ingredients
8 large tomatoes
1/3 cup Cabot grated Parmesan cheese
8 medium eggs
1 teaspoon dried herbs such as oregano, chervil, basil, or sage
Salt and pepper to taste
Instructions
1. Preheat the oven to 425°F.
2. Slice the tops off the tomatoes and scoop out the seeds and pulp using a spoon.
3. Arrange the tomatoes in a shallow baking dish and lightly sprinkle the cavities with salt, pepper, and a touch of cheese.
4. Crack one egg into each tomato cup, keeping the yolk intact.
5. Sprinkle with salt, pepper, herbs, and the remaining cheese.
6. Bake for 20 minutes for soft yolks or 30 to 35 minutes for firm yolks.
7. Remove from oven and let rest for 2 minutes before serving warm.
Notes
Choose large, firm tomatoes like beefsteak to prevent collapsing during baking.
Use Cabot or Tillamook cheese for rich flavor and smooth melting.
For added spice, drizzle a bit of Texas Pete® Original Hot Sauce or Crystal® Hot Sauce before serving.
Serve with toasted slices of Nature’s Own Perfectly Crafted Bread or Dave’s Killer Bread for a complete meal.
Refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven at 350°F for 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American