Eggs Baked in Whole Tomatoes
Elevate your breakfast or brunch game with this vibrant, protein-packed recipe for Eggs Baked in Whole Tomatoes! Juicy, ripe tomatoes are hollowed out and seasoned with aromatic garlic powder, oregano, and a drizzle of olive oil before being filled with rich, velvety eggs. Baked to perfection, the eggs feature tender whites and slightly runny yolks, creating a luscious contrast to the tomato's natural sweetness. Topped with melted Parmesan cheese and garnished with fresh parsley, this dish is as stunning as it is delicious. Ready in just 35 minutes, it's perfect for an elegant yet easy-to-make meal, whether served solo or with crusty toast on the side. Ideal for low-carb, vegetarian, and wholesome eating, this recipe is a simple way to bring gourmet flair to your table!
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Recipe Information
Ingredients
- 4 pieces large ripe tomatoes
- 4 pieces eggs
- 2 tablespoons olive oil
- 0.25 teaspoons garlic powder
- 0.5 teaspoons dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
Slice the tops off the tomatoes, about 1/2 inch from the top, and carefully scoop out the pulp and seeds using a spoon, creating a hollow cavity. Be careful not to puncture the sides or bottom of the tomatoes.
Drizzle the insides of the hollowed-out tomatoes with 1 tablespoon of olive oil and sprinkle evenly with garlic powder, oregano, salt, and black pepper.
Place the prepared tomatoes in the greased baking dish, ensuring they stand upright. If necessary, you can trim a small slice from the bottom of each tomato to help them sit flat.
Carefully crack one egg into each hollowed-out tomato, making sure the yolk stays intact.
Sprinkle the tops of the eggs with grated Parmesan cheese.
Bake the tomatoes in the preheated oven for 18-20 minutes, or until the egg whites are set but the yolks are still slightly runny. If you prefer fully cooked yolks, bake for an additional 2-3 minutes.
Remove the baking dish from the oven and let the tomatoes cool for 2-3 minutes. Garnish with fresh parsley if desired.
Serve warm as a standalone dish or with toast on the side for a complete meal.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 19.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 305 mg | 23% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2021 mg | 43% | |
*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.
