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Baked Tomatoes with Eggs

baked tomatoes with eggs Entree
Baked Tomatoes with Eggs
  • Prep 15 min
  • Total 30 min
  • Servings 4

This elegant serving idea is perfect as a showstopping brunch dish when tomato season is at its height. MORE+ LESS-

Inspired Taste
Updated April 7, 2015


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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