Egg in a Tomato
Brighten up your breakfast or brunch with the simple yet stunning "Egg in a Tomato" recipe! This dish features juicy, hollowed-out tomatoes filled with perfectly baked eggs, seasoned with a touch of salt, pepper, and optional smoked paprika for a smoky kick. Topped with melty Parmesan cheese and garnished with fresh parsley, this baked egg recipe balances wholesome nutrition with gourmet appeal. It’s ready in just 30 minutes and pairs beautifully with crusty bread or a crisp green salad, making it a versatile option for any time of day. Whether you're hosting a brunch or just craving something new, "Egg in a Tomato" is a delicious, low-carb, and protein-packed dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 large Tomatoes
- 4 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Grated Parmesan cheese
- 1 tablespoon Chopped fresh parsley
- 0.25 teaspoon Optional: smoked paprika
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and use a spoon to carefully scoop out the seeds and inner pulp. Be sure to leave enough of the tomato flesh intact to create a sturdy shell. Discard the seeds and pulp or save for another use.
Drizzle the insides of the hollowed-out tomatoes with olive oil and lightly sprinkle with salt and pepper.
Place the prepared tomatoes in a greased or lined baking dish so they sit upright without rolling over.
Crack one egg into each tomato, being careful not to break the yolk. If the egg seems too large, you can remove a bit of the egg white before adding it to the tomato.
Sprinkle the tops of the eggs with a pinch of salt, black pepper, and smoked paprika (if using).
Bake the tomatoes in the preheated oven for about 18-20 minutes, or until the egg whites are set but the yolks remain slightly soft. Cooking time may vary depending on your oven and the size of your tomatoes.
Remove the baking dish from the oven and sprinkle the tops of the baked eggs with grated Parmesan cheese.
Garnish with fresh parsley and serve immediately. These pair well with a side of crusty bread or a light green salad.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 16.7 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 307 mg | 24% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1731 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
