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.
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.
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.