This Baked Eggs in Whole Roasted Tomatoes recipe is a healthy and elegant recipe, which features whole roasted tomatoes filled with perfectly baked eggs. It’s a great choice for a holiday brunch, ready in about 50 minutes.
Baked Eggs in Whole Roasted Tomatoes Ingredients
A simple, wholesome list for a beautiful breakfast or brunch dish.
- 6 large tomatoes
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, thinly sliced
- 6 large eggs
How To Make Baked Eggs in Whole Roasted Tomatoes
A step-by-step guide to this impressive yet simple dish.
- Prep the Oven and Tomatoes: Preheat your oven to 400°F. Slice the top third off each tomato. Use a small spoon to gently scoop out the core and seeds, creating a hollow cup inside each tomato.
- Roast the Tomatoes: Arrange the hollowed-out tomatoes in a baking dish. Drizzle them inside and out with olive oil, then season generously with salt and pepper. Sprinkle the fresh thyme leaves and thinly sliced garlic inside each tomato.
- First Bake: Roast the tomatoes for about 30 minutes, until they are tender and have started to caramelize around the edges.
- Add the Eggs and Finish Baking: Carefully crack one egg into each roasted tomato. Season the eggs with another pinch of salt and pepper. Return the dish to the oven and bake for another 7 to 9 minutes, or until the egg whites are just set but the yolks are still slightly runny.
Recipe Tips
For perfect, delicious baked eggs in tomatoes every time.
- What are the best tomatoes to use? Large, round, and sturdy tomatoes like beefsteak or ripe-on-the-vine varieties are the best choice. They are big enough to hold a whole egg and firm enough to hold their shape during roasting.
- How to easily fill the tomatoes? A helpful trick for getting the egg neatly inside the tomato without spilling the yolk is to crack the egg into a small teacup or ramekin first, then gently pour it from the cup into the roasted tomato.
- Can I use different herbs? Yes, absolutely. While thyme is a classic pairing with tomatoes and eggs, you could also use fresh chopped oregano, rosemary, or basil for a different flavor profile.
- How do I know when the eggs are perfectly cooked? Keep a close eye on them during the final bake. They are perfectly done when the egg whites are opaque and firm, but the yolk still has a slight jiggle when you gently shake the pan. They will continue to cook a bit from the residual heat of the tomatoes after you take them out of the oven.
What To Serve With Baked Eggs in Whole Roasted Tomatoes
Perfect pairings for a special breakfast or brunch.
This elegant dish is a wonderful centerpiece for a brunch menu. Serve it with:
- Toasted crusty bread or sourdough for dipping into the runny yolks and tomato juices
- Crispy bacon or breakfast sausage links
- A simple arugula salad dressed with a lemon vinaigrette
- A side of home-fried potatoes or a fresh fruit salad
How To Store Leftovers
This dish is best enjoyed fresh.
- Best Eaten Fresh: Baked eggs are at their textural best when served warm, straight from the oven. While you can store leftovers in an airtight container in the refrigerator for a day, the yolks will become hard upon reheating.
Baked Eggs in Whole Roasted Tomatoes Nutrition Facts
An estimated guide per tomato-egg cup.
- Calories: 150 kcal
- Carbohydrates: 7 g
- Protein: 7 g
- Fat: 11 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can do the first part of the prep ahead. You can hollow out and roast the tomatoes with the herbs and garlic up to a day in advance and store them, covered, in the refrigerator. When you’re ready to eat, simply crack the eggs in, season, and do the final 7-9 minute bake.
Tomatoes naturally have a high water content. Scooping out the seeds and core helps a lot. A generous seasoning of salt before the first roast will also help to draw out some of the excess moisture, which then evaporates in the oven.
Yes, cheese would be a delicious addition. After cracking the egg into the tomato, you could sprinkle a little grated Parmesan, crumbled feta, or goat cheese on top before the final bake.
Try More Recipes:
- Tomato Cobbler Recipe
- Heirloom Tomato Confit Recipe
- Croxetti with Marinated Heirloom Tomatoes Recipe
Baked Eggs in Whole Roasted Tomatoes Recipe
Description
An elegant and healthy brunch dish featuring whole, tender roasted tomatoes filled with perfectly baked eggs, garlic, and fresh thyme.
Ingredients
Instructions
- Preheat oven to 400°F.
- Slice the tops off the tomatoes and scoop out the seeds and core.
- Arrange the tomato “cups” in a baking dish. Drizzle with olive oil, season with salt and pepper, and sprinkle the thyme and garlic inside.
- Roast for 30 minutes until the tomatoes are tender and caramelized.
- Carefully crack one egg into each roasted tomato. Season the eggs with a bit more salt and pepper.
- Return to the oven and bake for another 7-9 minutes, until the egg whites are set but the yolks are still runny.
- Serve immediately.
Notes
- Use large, sturdy tomatoes like beefsteak that are big enough to hold a whole egg.
- Cracking the egg into a small cup first makes it easier to pour it neatly into the tomato.
- Keep a close eye on the eggs during the final bake to ensure the yolks stay runny to your liking.
- This dish is best served immediately, hot from the oven.