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Baked eggs in tomatoes are a wonderful way to eat eggs in the summertime.
Tomatoes are a point of contention around here. My kids gobble up things that are tomato flavored, but when it comes to actual tomatoes, between 50 and 100% of my children turn up their noses. (That varying percentage is based on my toddler’s whims. Because toddlers.)
Granted, I should expect that. I didn’t like to eat tomato bits when I was a child either, and I’m still a bit picky about the quality of the tomatoes that grace my sandwiches and other dishes.
Like shakshuka, these baked eggs in tomatoes add protein-rich eggy goodness to the tomato. Similar to eggs in cocotte, the tomato stands in for the baking dish, allowing the egg and tomato to cook together for a tremendous bite.
Choose large tomatoes that can easily be scooped out. Heirloom tomatoes don’t work quite as well due to their more bulbous nature, but feel free to experiment with what you can find. Try changing the herbs, or adding cheese to the top, if you like.
Be sure to let the tomatoes cool a bit after removing from the oven, and handle carefully when transferring from baking pan to plate to avoid the tomato breaking before digging your fork into it.
If you like your yolks a little runny for perfect toast dipping, cook for about five minutes less, making sure the whites are set before removing from the oven.
Baked Eggs in Tomatoes
- 8 eggs
- 8 medium round tomatoes
- 2 tablespoons minced fresh basil
- Black pepper
- Preheat oven to 450°F.
- Cutting at an angle, core the tomatoes. Use a spoon or melon baller to remove tomato flesh from the inside, taking care to not cut into the sides of the tomatoes. If your tomatoes do not sit flat on their own, slice a very small piece off the bottom so they do not roll.
- Crack one egg into each tomato cavity. Top with basil and sprinkle with salt and pepper.
- Bake for 20 minutes, until eggs are set. Let cool slightly and use a large spatula to serve.