Eggs Baked Inside Tomatoes Recipe

Picture this: a lazy Sunday morning, sunshine streaming through your window, and the aroma of these cheesy, herb-stuffed tomatoes baking away in the oven, making your kitchen smell like a delicious dream you never want to wake up from.

I adore kicking off my morning with an explosion of taste and nutrition, which is the reason my recipe for Baked Eggs in Tomatoes is a favorite. Overflowing with juicy tomatoes, luscious eggs, and the umami flavor of Parmesan, this dish is brightened with fresh basil and chives.

A drizzle of olive oil and a whisper of garlic make this a plateful of hearty, lip-smacking goodness that will stay with you well into the next meal.

Ingredients

• Tomatoes: Rich in vitamins C and A; provide antioxidants like lycopene.
• Eggs: High in protein; source of vitamins B2, D, and B12.
• Parmesan Cheese: Source of calcium; adds savory umami flavor.
• Fresh Basil: Contains antioxidants; imparts fresh, herbal notes.
• Fresh Chives: Offers mild onion flavor; rich in vitamin K.
• Olive Oil: Healthy fat; contains anti-inflammatory properties.

Ingredient Quantities

• 4 medium to large ripe tomatoes
• 4 large eggs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh chives, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• Bread slices, for serving (optional)

How to Make this

1. Set your oven to 375°F (190°C) for the preheat. Then measures and mixes the dry ingredients as follows in a large bowl.

2. Cut off the top of each tomato and remove the seeds and core, taking great care not to puncture the outside of the tomato.

3. Inside of each tomato:
Lightly sprinkle with salt
and invert them on a paper towel
to drain.

10 minutes later:

(1) you will notice your tomatoes are no longer wet;
(2) you will have improved the flavor; and
(3) you will now have a drier filling for your dish.

That’s it!

4. After draining, set the tomatoes in a baking dish, making sure they stand up.

5. Add olive oil, then garlic powder, to each tomato before baking. Be generous with the powder. You want these flavor-enhanced tomatoes to potentiate the pasta they will eventually be served with.

6. Take care to break an egg into each tomato that has been hollowed out.

7. Add salt and freshly ground black pepper to the eggs so they will taste just right.

8. Distribute the Parmesan cheese evenly among the tomatoes, and sprinkle it over the eggs.

9. Preheat the oven to 350 degrees Fahrenheit. Bake in the oven that has been preheated for 20 to 25 minutes. Use a timer and stay close to the 20-minute mark if you like your baked dish a little softer, or aim for 25 minutes for a firmer texture. Everything is hot, so use oven mitts.

10. Before serving each baked tomato, add fresh basil and chives as a garnish. For those who might enjoy it, serve with some slices of bread on the side. And do enjoy immediately.

Equipment Needed

1. Oven
2. Large mixing bowl
3. Knife
4. Spoon (for scooping seeds and core from tomatoes)
5. Paper towels
6. Baking dish
7. Measuring spoons
8. Measuring cup
9. Timer
10. Oven mitts

FAQ

• Can I use a different cheese?You can substitute Parmesan with another cheese such as feta or mozzarella, granting you the opportunity to enjoy a flavor profile that differs from the original.
• How do I prevent the eggs from overcooking?Bake them until set but the yolks are still runny. This should take about 15-20 minutes, but you will have to adjust for your oven.
• Can I prepare this dish in advance?The tomatoes and herbs are best served fresh. However, they can be prepared in advance and stored until needed to save time. The herbs can be chopped beforehand. The tomatoes can be prepped ahead, dried out a little, and stored in the fridge.
• What type of bread pairs well with this dish?A hearty loaf such as sourdough or a baguette works well to soak up the delicious juices.
• How do I choose the best tomatoes?Seek out tomatoes that are large, ripe, and sturdy enough to keep an egg inside. The egg must be held securely without any danger of it rolling out or dropping. If you’re using a hen’s egg, you want a tomato that is at least as big as a jumbo tomato. If you’re using a quail’s egg, look for tomatoes that are at least as big as a medium-sized summer squash.
• Is it necessary to remove the tomato seeds?Indeed, eliminating the seeds assists in steering clear of surplus dampness. This guarantees the eggs bake as they should. And if you’re wondering about just how many eggs are in this recipe, let’s put it into proper perspective. This is not a double batch. So in total, with both the base and the top, we’re using six eggs.

Eggs Baked Inside Tomatoes Recipe Substitutions and Variations

To replace Parmesan cheese, use:

* feta cheese for a tangier flavor; or
* nutritional yeast for a vegan option.
Use fresh oregano or parsley instead of fresh basil for a different herbaceous note.
Substitute scallions or shallots for fresh chives for a subtle onion-like taste.
Use 1/4 teaspoon of onion powder in place of garlic powder for a flavor with slightly more depth.
Should olive oil not be available, use either avocado oil or melted butter in its place.

Pro Tips

1. For extra flavor, consider adding a pinch of red pepper flakes or a sprinkle of smoked paprika to the olive oil and garlic powder mixture in the tomatoes before baking. This will enhance the savory taste and provide a subtle kick.

2. Use a small cookie scoop or melon baller to hollow out the tomatoes. This tool helps you avoid puncturing the tomato’s outer skin and ensures a more uniform shape for even cooking.

3. If you want to prevent the eggs from overcooking, let them come to room temperature before adding them to the tomatoes. This allows for more even cooking inside the oven.

4. To add a touch of richness, drizzle a little bit of heavy cream or half-and-half over the egg before adding the Parmesan cheese. This creates a creamier texture.

5. Toast the bread slices in the oven during the last five minutes of the tomato baking time. Rub them with a clove of garlic and a small amount of olive oil after toasting for a delicious side accompaniment.