Baked Eggs in Tomato Cups Recipe

February 29, 2016
by Merce Muse for Thrive Market
Baked Eggs in Tomato Cups Recipe

Egg lovers, do we have the recipe for you. Roasted tomatoes make an ideal vessel for baking eggs, and allow you to lock in a perfectly creamy, runny yolk without the hassle of poaching. The dish is ideal for breakfast or brunch, but also makes a great light lunch alongside a simple salad.

Baked Eggs in Tomato Cups

Yield: 3 servings
Active Time:


6 large tomatoes
2 tablespoons olive oil
Sea salt and freshly ground pepper
1 tablespoon chopped thyme or other fresh or dried herbs (rosemary, basil, chives, parsley)
3 cloves garlic, thinly sliced
6 large eggs

Baked eggs in tomato cups


Preheat oven to 400 degrees.

Slice off tops of tomatoes and scoop out and discard pulp and seeds. Place tomatoes on baking sheet, drizzle with oil, and season with salt, pepper, thyme, and sliced garlic. Roast in oven 35 minutes.

Crack one egg into each tomato, sprinkle with salt and pepper, and return to oven, 7 to 9 minutes, or until the whites of the egg are set.

Photo credit: Paul Delmont

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This article is related to: Breakfast, Gluten-Free, Paleo, Vegetarian, Egg Recipes, Baking Ideas

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2 thoughts on “Baked Eggs in Tomato Cups Recipe”

  • MostlyLucid

    why would you discard the pulp and seeds? Make something with them! Heck, throw them in a food processor with some basil, garlic and maybe some thyme and make then spoon over the top of something.

    • Foojee

      "Discard" doesn't necessarily imply "throw away", it just means to eliminate the item from any further use in the recipe. What you choose to do with it from there is up to you, this recipe just doesn't concern that.

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