Baked Tomato and Egg Cups

Baked Tomato and Egg Cups

eggsWhen I’m hungry and time is not on my side, my go to meal is an egg. Maybe a quick egg sandwich or perhaps a plate of scrambled eggs. Eggs have a way of satisfying my hunger in a jiffy.

So, today I’d like to share with you a simple little egg recipe that I’m fond of. Nothing crazy creative. Just a few ingredients and seven minutes in the oven. Beautifully simple.

tomatoesWe start off with some Roma tomatoes halved. The insides have been scooped out and I’ve taken a slice off the bottom of each tomato so that they won’t roll around in the pan.

tomato egg cupsAnd then an egg is placed in the cleaned out cavity of each tomato. I’ve sprinkled some sea salt and hot red pepper flakes on top as well as a few cranks of fresh ground black pepper. Then into the oven they go. So far so good, right? Not so intimidating.

chivesMy chives are growing like crazy right now. So, while the eggs were baking, I chopped some up to sprinkle on top of the baked eggs. I love fresh chives.

baked tomato egg cupsWhile I kept my dish fairly simple with just a few ingredients, you could do so much more with this recipe. You could top the eggs with fresh grated cheese, put a crispy slice of bacon on top of each egg before you pop them into the oven or maybe even use a larger tomato and add some chopped ham and onions to make a tomato quiche.

soft set egg

baked tomato and egg cupsBut for my belly’s sake, I kept it simple. Tomatoes, eggs and chives. And to make it a little more hearty, I placed the baked eggs on top of a buttered and grilled slice of crusty peasant bread. Fast, easy and nutritious. Just what I needed on a very busy day.

4.7 from 3 reviews
Baked Tomato and Egg Cups
Recipe type: Breakfast
Cuisine: American
Serves: 3
Prep time:
Cook time:
Total time:
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
  • 3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes)
  • 6 eggs (smaller eggs are better for Roma tomatoes)
  • salt and pepper to taste
  • fresh herbs
  • toasted bread for serving
  1. Preheat oven to 450º
  2. Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.
  3. Crack eggs and gently place in the cavity of each tomato.
  4. Season with salt and pepper. I added dried red pepper flakes for a little heat.
  5. Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.
  6. Remove from oven and top with fresh chopped herbs.
  7. Serve as is or on top of a crusty piece of toasted bread. This is also wonderful stuffed into a toasted bagel.


  1. Anonymous says:

    Absolutely marvelous pix of a simple, healthy and fast meal Melanie!! Your upgrade options sound wonderful also. I can’t wait to try this recipe.

  2. Tomatoes and Eggs always good together! Looks yummy and perfect for breakfast. I will try this on my kitchen. XOXO

  3. This is so incredibly gorgeous! And I’m sure delicious!

  4. These darling tomatoes filled with eggs are just beautiful! What a fabulous idea Melanie.

  5. Sometimes simple is best! My dad will love this!

  6. kiki c. says:

    I’ve just recently hopped on the “egg wagon” as a part of a healthier diet and this recipe looks great. Nothing like a satisfying and quick recipe to keep those WW points down with a tasty dish, especially now that it’s also tomato season.

  7. Never would have thought to do this. Thanks! It will be delicious.

  8. I love the combination of eggs and tomato. This sounds wonderful! Can’t wait for tomatoes from the garden and I will give it a try 🙂

    • Melanie says:

      Yes! A great way to utilize those garden tomatoes. Me and my black thumb will get them from the farmer’s market!

  9. This was pretty good! I’m not a big breakfast person and for some reason it took way longer (maybe 15-20 minutes) in my oven but I enjoyed it. The best part was that MFP registered it at 95 calories. Woohoo! 😀

  10. Mmh yum, these are so cute and real simple!

  11. Irene R. says:

    This was absolutely delicious! It’s a great way to spruce up baked eggs!

  12. Natasha says:

    Hi, it says to set the oven to 450 degrees? I’m assuming that that isn’t Celsius, so how many degrees Celsius should i set it to? Thanks 🙂

  13. Made these in a muffin tin to keep them from rolling around. Turned out good. Very easy to make!

  14. Oh my gosh! Love this recipe!

  15. This is very interesting, You’re a very skilled blogger.

    I’ve joined your feed and look forward to seeking more of your
    magnificent post. Also, I’ve shared your web site in my social networks!

  16. I lovedddd this recipe. Will definitely be using it!

  17. This was awesome! I did need to bake mine for a bit longer than the 10 minutes (closer to 16 or 17) because the eggs were still clear and liquidy. I used a glass pie pan instead of the cookie sheet, so that might have made the difference. Incredibly delicious and easy! Thank you for posting this healthy dish!

  18. So I’m guessing you don’t put the entire white of the egg in the tomato. I tried this today and the tomatoes were surrounded by the whites and it took about 30 minutes to cool. Hope you can help me because this is a really awesome dish.

  19. i sat my tomatoes in a sprayed muffin pan and used a spoon to lift them out.

  20. Awwnn, very spicy, simple and heathly!

  21. Is it possible to make these in the microwave?
    -Hungry College Student


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