Baked Eggs in Shredded Cheese and Potato Cups - start your day right with this…
Baked Eggs in Tomato Cups
These freshly Baked Eggs in Tomato Cups with dried herbs make a lovely and tasty breakfast. A great way to use up homegrown or store bought tomatoes on the vine.
Tomatoes are a good reminder of warm weather ahead. Today’s Baked Eggs in Tomato Cups is a boon for folks who grow their own tomatoes. For those of us who buy tomatoes from the grocery stores, tomatoes on the vine are a good alternative. While they may cost a little bit more, they tend to have better flavor. They also look very attractive with their deep, red color contrasting beautifully with their green vines. These tomatoes are round and plump, making them perfect candidates for edible cups. Choose firm tomatoes that can retain their their shape after being hollowed out.
A large egg fits nicely in a tomato “cup” and it makes a lovely breakfast. Flavor the egg with your choice of fresh or dried herbs and bake in the oven to desired consistency. For a runny yolk, bake for 20 to 25 minutes. Add additional 5 minutes for a firmer yolk. Serve with toast.
Baked Eggs in Tomato Cups
These freshly Baked Eggs in Tomato Cups with dried herbs make a lovely and tasty breakfast. A great way to use up homegrown or store bought tomatoes on the vine.
Ingredients
- 4 medium tomatoes on the vine
- 4 large eggs
- 1 tbsp butter
- Freshly chopped or dried tarragon
- Salt and ground pepper to taste
Instructions
- Preheat oven to 375°F. Slice off the tops of tomatoes. Carefully scoop out the pulp. Place tomatoes in a show baking pan. Crack an egg into each tomato cup. Add ¼ tablespoon butter, sprinkle with tarragon and season with salt and pepper.
- Bake for 25 to 30 minutes. Remove and serve immediately with toast.
Notes
If you prefer your egg yolks to be runny, bake for 20 to 25 minutes.
Nutrition
Calories: 122kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice
Karen says
What a wonderful idea! I love the way the finished product looks…so pretty and tasty, too!
ironchefman says
Cool! Reminds me of eggs poached in a tomato sauce. Now I’m interested in trying this method, with a shakshouka style spin. Thanks for the wonderful recipe!
rebecca says
wow these eggs are adorable great idea
Victoria says
What a great edible container for some delicious baked eggs!! I’ve made baked shirred eggs before (with cream, ham, and yummy veggies) but always in a ramekin. Would be really fun to experiment using tomato cups too 🙂
Belinda @zomppa says
What a creative, wonderful way to herald in the spring!
Tina (PinayInTexas) says
Wow! What a wonderful idea, Biren! Thanks for sharing!
[email protected] says
These are great! I love edible bowls, they are so fun and perfect for brunch.
Nutmeg Nanny says
This looks great! I have only put tuna salad in tomatoes before…never eggs. I gotta give this a try!
Angie's Recipes says
I love those baked eggs in tomato cups! Brilliant!
Nami @ Just One Cookbook says
Hi Biren! What a creative & brilliant idea! How about pulp inside the tomato? Did you use it for some other cooking? This is a great breakfast when we have some guests over…very fancy breakfast! This recipe is a keeper!
Biren says
I ate the pulp as I love eating tomatoes raw. Otherwise, you can use them in stews or soups. Yes, this together with a few strips of bacon would make a nice breakfast for guests. 🙂
santosh says
looking heathy
Anncoo says
I love tomato and egg and this looks best for breakfast.
Congratulations on your awards Biren 🙂
Joanne says
Tomatoes are one of my favorite parts of summer and I can’t wait until I have some heirlooms to try this out on! The flavor will be exquisite, I’m sure!
Faith says
Your eggs baked in tomato cups are such a cute idea, Biren! I recently made eggs baked in toast cups but I really like the idea of using a tomato instead…I’ll definitely try this! A huge congrats on your well-deserved awards!
Pachecopatty says
I love this idea Biren, you’ve beautifully combined two of my favorites here! Your photos are lovely;-)
kitchen flavours says
Congratulations on the awards!
This is a lovely meal, great for breakfast and a light lunch!
DongXing says
Hi Biren, what a great idea! I shall certainly make this for breakfast one weekend morning. My kids love eggs and fresh tomatoes, and this is a very creative and posh way of serving two great ingredients together. Excellent!
Cooking Gallery says
I can imagine having this for breakfast, Biren. Looks simply delicious and of course congrats on the awards, you totally deserve them :).
Pudding Pie Lane says
This is very clever, I love baked tomatoes and usually just have an egg separately, why not now have them cooked together! Thanks for the recipe, I shall be trying it when it gets warm again 🙂
Hyosun Ro says
I don’t think I have ever seen this, but what a great idea to bake an egg in a tomato! I will definitely try for breakfast soon. Congrats on your three awards! Well deserved.
Terris- FreeEatsFood says
These photos are gorgeous. This dish is a perfect spring breakfast item! Lovely blog too. This is my first visit, but I know I will be back.
sweetlife says
my girls would love these they enjoy edible bowls, perfect for a ladies brunch!
sweetlife
Juliana says
I love this idea of baking eggs in tomato cup…it will make a perfect weekend brunch. Congratulations on the well deserved awards. Hope you have a wonderful week Biren 🙂
sophia says
Tomatoes go so well with eggs…so why not bake eggs in tomatoes? Brilliant idea!! I’d add some cheese and bacon bits on there, too. 😉
Nithu says
Wonderful and innovative. Am sure gonna try this.
Min {Honest Vanilla} says
This is really cute! Love the idea 🙂 And simple too
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
What an outstanding idea. My dad has a recipe for eggs and tomatoes that uses a Middle Eastern form of jerky called basterma. This would be perfect for it.
What fun individual servings it would make for a brunch. It’s beautiful!
Magic of Spice says
Such a great idea…dressed up eggs for sure and would be a lovely brunch dish 🙂
Congratulations on your awards, well deserved!
Reeni says
What a lovely preparation for eggs! I love it – and could eat these any time of the day.
denise @ bread expectations says
A lovely idea for breakfast or brunch! I would like some bacon on the side please 😉
Kelly says
WOW I love this recipe and congratulations on the blog awards! Well deserved! Glad to follow your site! 🙂
http://cookskinny.blogspot.com/
5 Star Foodie says
A terrific idea to use tomatoes as cups for baked eggs, nice!
kristy says
Hey Biren, congrats to all your well deserved awards. What a brilliant idea making the egg this way! Have never thought of it before. I bet it tastes excellent. Thanks for this Easter special recipe. Hope you’re enjoying your weekend.
Best regards, Kristy
FreeSpiritEater says
Great site! This dish looks amazingly delicious. I’m so glad I found your site, I am now happily following and looking forward to future posts. =]
LeQuan says
Congrats on your awards, Biren! This is a dish my daughter might enjoy as well. The colours are very captivating and she likes tomatoes and eggs. Just not sure how she feels about them being cooked together. Haha. Simple and healthy – luv it!
Robbie says
Thank you for posting this recipe, Biren! I decided to treat myself to a wonderful brunch of your egg tomato cup and an English muffin. Mmmm, delicious and oh so pretty! It was a perfect pick-me-up, both nutritionally and mentally! Now I’m ready to get on with my day! And congratulations on all of your awards! I love receiving your Facebook posts! Have a wonderful day!
Biren says
Thank you so much for you kind words, Robbie! I am so glad to hear you enjoyed the eggs. They really are pretty in those tomato cups. It is good to know you love the Facebook posts. Thank you for becoming a fan. You have a lovely day too. 🙂
mjskit says
What a fabulous idea! I love that little touch of tarragon at the end. It goes SO well with eggs and tomatoes. Great little brunch!