Tasty and healthy breakfast tomatoes are stuffed in eggs and baked in the oven until the tomatoes are just tender and the egg whites are fully cooked.
These breakfast tomatoes are wonderful for brunch. They are tasty, healthy and very pretty. I love them and make them regularly, for my family and when we host.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty and healthy breakfast. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Olive oil spray
- Kosher salt and black pepper
- Spices: garlic powder and dried thyme
- Small eggs
- Grated Parmesan
- Chopped parsley
How to make breakfast tomatoes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Start by cutting the tomatoes in half and scooping the pulp and seeds out.
- Spray them with olive oil and season.
- Break the eggs into a small ramekin, then slide as much as will fit into the tomato halves.
- Top with the parmesan.
- Bake about 20 minutes at 400°F.
- Garnish with parsley and serve.
Cooked tomatoes are healthy
If you like baked tomatoes or broiled tomatoes, I think you are going to love these egg stuffed tomatoes.
Not everyone likes the taste and texture of cooked tomatoes. One of my kids will only eat them raw. But I love how cooking enhances the flavor of tomatoes and brings out their sweetness.
Use small eggs if you can
Ideally, you should use small eggs when making these breakfast tomatoes, to ensure that 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.
How to serve egg stuffed breakfast tomatoes
I usually serve them for brunch. I like to host for brunch, and my brunch buffet often includes broccoli quiche, keto bagels with cream cheese and smoked salmon, these tomatoes, and paleo banana bread.
Sometimes I make them for my lunch and serve them with a side of steamed spinach. This is actually one of my favorite lunches!
What about leftover breakfast tomatoes?
I actually had leftovers of them once, when I doubled the recipe. Happily, leftovers keep well in the fridge, in an airtight container, for 2-3 days. And they are very tasty after a gentle reheat in the microwave on 50% power.
Reviews of this recipe
Pinterest users seem to enjoy this recipe. Look at their pretty photos! Here’s what they say:
- Kristal: “These were great. I used shredded Tex Mex cheese instead and it was amazing. “
- Taylor: “Added Everything But The Bagel seasoning and it’s GOOD.”
- Tracy: “25 mins for me. They taste amazing.”
More tasty recipes
I love cooking eggs inside vegetables. Examples? Sure:
- These portobello baked eggs are wonderful. Really tasty!
- I also make bell pepper eggs quite often.
- My family loves baked avocado egg. The avocado becomes so creamy.
- And these bacon and egg cups are super cute! My daughter loves making them with me.
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- 2 large, firm tomatoes
- Olive oil spray
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 small eggs
- 1/4 cup grated Parmesan
- 2 tablespoons chopped parsley for garnish
- Preheat oven to 400 degrees F.
- 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 the seeds and pulp out with a spoon. You can run a sharp knife around the pulp to loosen it if needed.
- Spray the hollowed tomatoes all over with olive oil. Place them on a 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 the Parmesan, 1 tablespoon for each tomato half.
- Bake the egg stuffed tomatoes until egg whites are set, about 20 minutes. Garnish with parsley and serve.