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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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 122kcal
Author: Linda Ooi

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
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