Baked Tomatoes with Eggs

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



Total Time






large tomatoes
teaspoons olive oil
Salt and freshly ground pepper
fresh basil leaves, plus additional for garnish
large eggs
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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add shredded Cheddar cheese or Italian cheese blend to cavity of each tomato before cracking in the eggs.
Serve tomatoes with toast.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.