Baked Eggs in Tomato Cups

Rushed mornings should not mean no breakfast. You can prep this recipe in 2 minutes the night before (literally) so everything will be ready to go in the morning. Bake the cups while you’re doing your daily morning routine so by the time you’re ready to leave you can eat this and go.

This recipe is only for a single serving, but you can easily duplicate it. It’s also very flexible; if you prefer different herbs other than Italian, add those on instead. There’s practically no prep time needed either, since all you have to do in slide the top off the tomato and scoop it out. The rest is just baking and it’s ready to go!

These are similar to the Avocado Egg Cups I made a while ago, but these are a different meal because the tomato is much lighter than the avocado, and you don’t get that ‘smoky’ taste after baking it.

I adapted this recipe from one I made a few years ago from an issue of Vegetarian Times. I find the hot sauce makes a big difference in flavour at the bottom of the tomato. This is great to just eat on its own, or you can slice it up and put it between toast to add some texture. This doesn’t necessarily have to be a morning meal either; if you’re having people over for a barbecue this makes for a creative side.Baked Egg in Tomato Cups


Makes 1 serving

  • 1 medium-sized tomato
  • 1 large egg
  • 1 tsp. dried Italian herbs
  • 1/4 tsp. hot sauce
  • 2 tsp. Swiss Emmental cheese or parmesan, finely grated
  • Salt and black pepper for seasoning


Preheat oven to 425 degrees F.

Cut the top off tomato and scoop out the insides so it’s hollow. You may have to cut a very small amount off the bottom of the tomato just so it doesn’t tip over, but only do this if necessary so liquid won’t leak out.Shelled Tomato

Sprinkle 1/2 tsp. Italian herbs in the bottom of the tomato cup. Add in hot sauce, cheese, salt and pepper to taste. Crack egg into centre of the tomato, and top with remaining dried herbs; add extra salt and pepper if desired. Sprinkle remaining cheese on tops of eggs, and bake in oven for 30 minutes. Serve immediately.Halved Tomato Egg Cup

24 Comments Add yours

  1. fast 8 break says:

    Such a creative recipe and great pictures!

    1. Thank you! It’s one of the easiest things to make for breakfast besides an omelette haha

    1. I love how simple and yummy it is. Vegetarian Times is always so innovative!

  2. Awesome idea!! Such an easy breakfast option!

    1. I’m glad you like it πŸ™‚

  3. Great idea! I will definitely try this will a little heat added to the dish.

    1. I could see this being great with some cayenne pepper–the hot sauce was yummy but didn’t give a huge kick of spice or anything. Hope you enjoy!

  4. Those are too cute – I like this photo of the cross-section!

    1. Thank you! I know I wish I could take credit for the idea haha, such a fun breakfast

  5. kelly says:

    What temperature must the oven be on? I’m making this tonight!

    1. It says at the beginning of the steps to preheat it to 425 degrees F, I hope you enjoy it! πŸ™‚

  6. Carole says:

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

    1. Hi Carole, it looks like there’s tons of great stuff on there, I definitely will!

  7. sonalinsana says:

    Great idea! I’ve got to try this!

    1. It’s the second time I’ve tried baking eggs inside other stuff (the first one was avocado), it’s pretty great! Hope you like it πŸ™‚

  8. can you make this in the microwave?

    1. I’ve never tried, but I feel like the tomato would become a lot mushier and the cheese might not cook the same. Sorry I know that probably wasn’t much help!

  9. Loretta says:

    I had some fresh basil and some zucchini, so I scrambled the egg with a small amount — maybe 1 inch cube — of zucchini, some minced fresh basil, and a tiny bit of pesto sauce. I also added a little Parmesan. I cooked mine in tin foil and it ended up taking about 45 minutes, but it was delicious (it might have taken longer because I don’t think I preheated well enough). Anyway, I would really recommend my version too — like a little mini-quiche! So good πŸ™‚ thanks for the recipe.

    1. Wow that way sounds so delicious, next time I make these I’ll be making them your way! Zucchini, pesto, basil…can’t go wrong. Love it!

  10. Just peeking around your blog and I am going to make these. Thank you! You have a lovely blog, by the way.

    1. Thanks very much! Hope you enjoy them πŸ™‚

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