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Home / Courses / Breakfast & Brunch / Baked Eggs in Tomato Cups

Baked Eggs in Tomato Cups

By: 👩‍🦳 Linda · Published: 🖨 April 25, 2011 · Updated: 💻May 25, 2017 · 🗨 39 Comments

Recipe ▼

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.

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. | RotiNRice.com

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.

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. | RotiNRice.com

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. | RotiNRice.com

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.
Author : Linda Ooi
Course : Breakfast
Cuisine : American
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings : 4
Calories : 122kcal

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

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. | RotiNRice.com

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. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎


2.6K shares

Categories: 🗂 Breakfast & Brunch, Dorm Cooking, Egg & Tofu, Western Tags: 📋 awards

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Comments

  1. Karen says

    April 25, 2011 at 7:32 pm

    What a wonderful idea! I love the way the finished product looks…so pretty and tasty, too!

    Reply
  2. ironchefman says

    April 25, 2011 at 7:55 pm

    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!

    Reply
  3. rebecca says

    April 25, 2011 at 8:07 pm

    wow these eggs are adorable great idea

    Reply
  4. Victoria says

    April 25, 2011 at 8:31 pm

    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 🙂

    Reply
  5. Belinda @zomppa says

    April 25, 2011 at 9:08 pm

    What a creative, wonderful way to herald in the spring!

    Reply
  6. Tina (PinayInTexas) says

    April 25, 2011 at 9:45 pm

    Wow! What a wonderful idea, Biren! Thanks for sharing!

    Reply
  7. Lindsey@lindselicious says

    April 25, 2011 at 10:42 pm

    These are great! I love edible bowls, they are so fun and perfect for brunch.

    Reply
  8. Nutmeg Nanny says

    April 25, 2011 at 10:59 pm

    This looks great! I have only put tuna salad in tomatoes before…never eggs. I gotta give this a try!

    Reply
  9. Angie's Recipes says

    April 25, 2011 at 11:40 pm

    I love those baked eggs in tomato cups! Brilliant!

    Reply
  10. Nami @ Just One Cookbook says

    April 26, 2011 at 12:18 am

    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!

    Reply
    • Biren says

      April 26, 2011 at 12:39 am

      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. 🙂

      Reply
  11. santosh says

    April 26, 2011 at 1:03 am

    looking heathy

    Reply
  12. Anncoo says

    April 26, 2011 at 1:40 am

    I love tomato and egg and this looks best for breakfast.
    Congratulations on your awards Biren 🙂

    Reply
  13. Joanne says

    April 26, 2011 at 6:45 am

    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!

    Reply
  14. Faith says

    April 26, 2011 at 7:47 am

    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!

    Reply
  15. Pachecopatty says

    April 26, 2011 at 9:28 am

    I love this idea Biren, you’ve beautifully combined two of my favorites here! Your photos are lovely;-)

    Reply
  16. kitchen flavours says

    April 26, 2011 at 10:06 am

    Congratulations on the awards!
    This is a lovely meal, great for breakfast and a light lunch!

    Reply
  17. DongXing says

    April 26, 2011 at 10:40 am

    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!

    Reply
  18. Cooking Gallery says

    April 26, 2011 at 11:07 am

    I can imagine having this for breakfast, Biren. Looks simply delicious and of course congrats on the awards, you totally deserve them :).

    Reply
  19. Pudding Pie Lane says

    April 26, 2011 at 11:39 am

    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 🙂

    Reply
  20. Hyosun Ro says

    April 26, 2011 at 11:50 am

    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.

    Reply
  21. Terris- FreeEatsFood says

    April 26, 2011 at 1:21 pm

    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.

    Reply
  22. sweetlife says

    April 26, 2011 at 3:40 pm

    my girls would love these they enjoy edible bowls, perfect for a ladies brunch!

    sweetlife

    Reply
  23. Juliana says

    April 26, 2011 at 4:24 pm

    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 🙂

    Reply
  24. sophia says

    April 26, 2011 at 10:26 pm

    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. 😉

    Reply
  25. Nithu says

    April 26, 2011 at 11:22 pm

    Wonderful and innovative. Am sure gonna try this.

    Reply
  26. Min {Honest Vanilla} says

    April 27, 2011 at 9:14 am

    This is really cute! Love the idea 🙂 And simple too

    Reply
  27. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    April 27, 2011 at 2:16 pm

    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!

    Reply
  28. Magic of Spice says

    April 27, 2011 at 5:02 pm

    Such a great idea…dressed up eggs for sure and would be a lovely brunch dish 🙂
    Congratulations on your awards, well deserved!

    Reply
  29. Reeni says

    April 27, 2011 at 6:12 pm

    What a lovely preparation for eggs! I love it – and could eat these any time of the day.

    Reply
  30. denise @ bread expectations says

    April 27, 2011 at 8:02 pm

    A lovely idea for breakfast or brunch! I would like some bacon on the side please 😉

    Reply
  31. Kelly says

    April 27, 2011 at 8:25 pm

    WOW I love this recipe and congratulations on the blog awards! Well deserved! Glad to follow your site! 🙂
    http://cookskinny.blogspot.com/

    Reply
  32. 5 Star Foodie says

    April 27, 2011 at 9:42 pm

    A terrific idea to use tomatoes as cups for baked eggs, nice!

    Reply
  33. kristy says

    April 29, 2011 at 8:08 am

    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

    Reply
  34. FreeSpiritEater says

    April 29, 2011 at 4:21 pm

    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. =]

    Reply
  35. LeQuan says

    May 3, 2011 at 1:29 am

    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!

    Reply
  36. Robbie says

    May 29, 2013 at 12:57 pm

    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!

    Reply
    • Biren says

      May 29, 2013 at 2:47 pm

      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. 🙂

      Reply
  37. mjskit says

    June 12, 2013 at 11:05 am

    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!

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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