Baked Tomatoes with Eggs

Bloggers Adam and Joanne Gallagher from Inspired Taste bake tomatoes filled with eggs for an easy breakfast or dinner.

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

4
large tomatoes
4
teaspoons olive oil
Salt and freshly ground pepper
8
fresh basil leaves, plus additional for garnish
4
large eggs
1
tablespoon grated Parmesan cheese

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
  • 2 Cut a thin 3-inch round slice from tops of tomatoes; reserve tops. Leaving 1/4 inch around side of each tomato, remove and discard insides from tomatoes, creating 1/2-inch deep cavity. Place tomatoes on cookie sheet.
  • 3 Drizzle 1 teaspoon olive oil over each tomato, rubbing around outside as well as inside each tomato. Season tomatoes with salt and pepper; line each with 2 basil leaves. Carefully crack 1 egg into each cavity. Sprinkle tops of eggs with salt and pepper.
  • 4 Bake 10 minutes; place reserved tomato tops on cookie sheet; bake 5 to 10 minutes longer or until egg whites and yolks are firm, not runny.
  • 5 Serve warm with additional small or torn basil leaves and a sprinkle of Parmesan cheese.

Expert Tips

Add shredded Cheddar cheese or Italian cheese blend to cavity of each tomato before cracking in the eggs.

Serve tomatoes with toast.