These delicious breakfast tomatoes are stuffed with eggs and baked until the tomatoes are tender and the egg whites are fully cooked.
I love stuffing eggs inside foods and baking them. These egg dishes (like avocado egg bake) are easy to make but look impressive, and these 30-minute breakfast tomatoes are a great example. They are delicious and look so pretty. I make them regularly for my family on weekends, and I also like to make them when we host brunch. They're good warm or at room temperature.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Tomatoes: Medium-sized, nice and red, but not too ripe.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme. You can add a generous pinch of other spices, including chili powder and onion powder.
- Eggs: If you can find them, use small or medium eggs.
- Grated Parmesan: Feel free to experiment with different cheeses. I tried shredded cheddar and crumbled goat cheese. Both were delicious.
- Chopped parsley: Used mostly for garnish.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the tomatoes in half and scoop out the pulp and seeds.
Spray the tomatoes with olive oil and season them. Break the eggs into a small ramekin, then slide as much as will fit into the tomato halves. Sprinkle the parmesan on top.
Bake the tomatoes for about 20 minutes at 400°F. Garnish with parsley and serve.
Recipe Tips
- 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.
- Since the parsley is used for garnish, you can skip it if you don't have any on hand. You can also substitute cilantro, chives, or scallions for the parsley.
- Storage: 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.
Serving Suggestions
I usually serve these tomatoes when hosting brunch. My brunch buffet often includes broccoli quiche, keto bagels with cream cheese and smoked salmon (or salmon mousse), these breakfast tomatoes, and keto banana bread.
Sometimes, I make these tomatoes for lunch and serve them with a steamed vegetable on the side - usually steamed spinach, steamed broccoli, or steamed asparagus.
Recipe Card
Egg-Stuffed Breakfast Tomatoes
Video
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
- Preheat the oven to 400°F.
- Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half so that the tomatoes stand upright without wobbling. Carefully scoop out the seeds and pulp with a spoon. If needed, run a sharp knife around the pulp to loosen it.
- 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.
- 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.
- Top the tomato halves with Parmesan, 1 tablespoon for each tomato half.
- 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 per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Pamela Hamel says
Have made these breakfast eggs twice now. Love them.
Vered DeLeeuw says
Wonderful, Pamela! Thank you so much for your reviews.
Judy McManamy says
Can I make this recipe ahead for a brunch and rewarm in the microwave and serve?
Vered DeLeeuw says
Hi Judy,
Yes, you can. I recommend making it the day before the brunch, not earlier.
Carolyn Hamilton says
Been looking for healthier ideas.
Do they reheat well, wondering if the cheese would get rubbery? Looking to fix on weekend for workday breakfast.
Vered DeLeeuw says
Hi Carolyn,
You should only keep the leftovers if the eggs are fully cooked. They keep well in the fridge, in an airtight container, for three days, and reheat well in the microwave (covered).