Tasty breakfast tomatoes are stuffed in eggs and baked in the oven until the tomatoes are just tender and the egg whites are fully cooked.
I don’t know about you, but I LOVE stuffing eggs inside various foods, then baking them. These egg dishes are typically very easy to make, but they look quite impressive.
These tomatoes are wonderful for brunch. They are very tasty and also very pretty. I love them and make them regularly, for my family and also when we host.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these delicious breakfast tomatoes. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Tomatoes: Medium-sized, nice and red, but not too ripe.
Olive oil spray: I love olive oil and use it often. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point.
Kosher salt and black pepper: If using fine salt, you should use less of it.
Spices: Garlic powder and dried thyme. Make sure they are fresh! A stale spice can easily ruin a dish.
Small eggs: I typically use large eggs in my recipes. But here you want to ensure that the eggs fit inside the tomatoes.
Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded, although shredded works too if that’s all you have.
Chopped parsley: Used mostly for garnish.
How to make breakfast tomatoes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prep the tomatoes. Start by cutting the tomatoes in half and scooping the pulp and seeds out.
Spray them with olive oil and season them.
Break the eggs into a small ramekin, then slide as much as will fit into the tomato halves.
Top with the parmesan and bake for about 20 minutes at 400°F.
Garnish with parsley and serve.
Not everyone likes cooked tomatoes
If you like baked tomatoes or broiled tomatoes, I think you are going to love these egg stuffed breakfast 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 this recipe, 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 keto 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 leftovers?
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.
Similar tasty recipes
As I said, in addition to these breakfast tomatoes, I love cooking eggs inside vegetables. Examples? Sure! I have many!
- 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 Diamond Crystal 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.