If you like breakfasts that feel special but don’t take much effort, these baked eggs in tomato cups are a perfect fit. They’re bright, fresh, and look impressive on the plate. Plus, you only need a few ingredients and about 20 minutes.
The tomatoes get warm and sweet, the eggs set gently, and the toppings add a little sparkle. It’s the kind of dish that works for busy mornings or slow weekend brunch.
What Makes This Special
This recipe turns simple ingredients into something that feels restaurant-worthy. The tomatoes become natural “cups,” holding the egg so it bakes evenly and stays tender.
You can customize the flavors to match what you have on hand—herbs, cheese, a little spice, you name it. It’s gluten-free, low-carb, and fits a lot of different diets without trying too hard. Best of all, clean-up is easy because everything bakes right in the tomato.
What You’ll Need
- 4 large ripe tomatoes (beefsteak or large vine-ripened work best)
- 4 large eggs
- 1–2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder or 1 small garlic clove, minced (optional)
- 1/2 teaspoon smoked paprika or chili flakes (optional for a little heat)
- 2–3 tablespoons grated Parmesan or crumbled feta
- Fresh herbs like chives, parsley, dill, or basil, finely chopped
- Nonstick spray or a little extra oil for the baking dish
- Optional add-ins: cooked bacon bits, diced ham, sautéed spinach, chopped olives, or a spoonful of pesto
How to Make It
- Heat the oven. Preheat to 400°F (200°C).
Lightly oil or spray a small baking dish or oven-safe skillet.
- Prep the tomatoes. Slice a thin cap off the top of each tomato. Use a spoon to gently scoop out the seeds and some of the pulp, creating a cup. Don’t remove too much—leave a sturdy wall so it holds its shape.
- Season the cups. Drizzle the insides with olive oil.
Sprinkle with salt, pepper, and garlic powder. If your tomatoes are very juicy, dab inside with a paper towel to remove excess liquid.
- Add any fillings. If using cheese, spinach, or cooked meats, add a small amount to the bottom of each tomato. Keep space for the egg.
- Crack in the eggs. Crack one egg into a small bowl first to avoid shells, then pour into a tomato cup.
Repeat for each. Season the top with a pinch of salt, pepper, and paprika or chili flakes if using.
- Bake. Arrange the tomato cups snugly in the baking dish so they don’t tip. Bake for 12–18 minutes depending on how you like your yolks. Check at 12 minutes: whites should be just set, yolks still soft.
Add a few minutes for firmer yolks.
- Finish with cheese and herbs. In the last 2–3 minutes, sprinkle Parmesan or feta on top so it melts slightly. Remove from the oven when the eggs are done to your liking.
- Garnish and serve. Let rest for 2 minutes. Top with fresh herbs and a drizzle of olive oil.
Serve with toast, avocado, or a handful of greens.
Storage Instructions
These are best hot from the oven, but leftovers can work. Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat gently in a 325°F (165°C) oven for 8–10 minutes or in the microwave at 50% power in short bursts.
The yolks will firm up after reheating, so plan on a more set texture. If you’re meal-prepping, bake the tomatoes slightly under so reheating doesn’t overcook the eggs.
Why This is Good for You
- Protein-rich: Eggs provide high-quality protein that keeps you full and supports muscle repair.
- Loaded with vitamins: Tomatoes bring vitamin C, potassium, and antioxidants like lycopene, which support heart health.
- Lower in carbs: A naturally light breakfast that won’t weigh you down.
- Healthy fats: A little olive oil boosts flavor and helps your body absorb fat-soluble nutrients.
- Fresh herbs: Add flavor without added sodium, plus bonus phytonutrients.
What Not to Do
- Don’t use tiny tomatoes. Small tomatoes won’t hold a full egg and will collapse in the oven.
- Don’t skip seasoning. A pinch of salt and pepper inside the tomato makes a big difference.
- Don’t overfill with wet ingredients. Too much watery spinach or tomato pulp can make the eggs watery. Squeeze or sauté greens first.
- Don’t overbake. Eggs go from silky to rubbery fast.
Start checking early.
- Don’t crowd the pan with space between tomatoes. Keep them snug so they stand upright.
Alternatives
- Cheese swaps: Try goat cheese, shredded cheddar, or Swiss. Parmesan gives a salty, nutty finish; feta adds tang.
- Herb variations: Basil for a caprese vibe, dill with feta for a Mediterranean twist, or chives for a gentle onion flavor.
- Spice it up: Add za’atar, everything bagel seasoning, or a dash of harissa or hot sauce.
- Veggie boost: Fold in sautéed mushrooms, onions, or zucchini—just cook off the moisture first.
- Protein add-ins: Crisp bacon, diced prosciutto, or cooked chorizo for extra savoriness.
- Dairy-free: Skip the cheese and finish with a dollop of pesto or a sprinkle of nutritional yeast.
- Egg-free idea: Use firm tofu scramble inside the tomato cups and bake just to heat through.
FAQ
Can I make these ahead?
You can prep the tomatoes and store them hollowed in the fridge for a day. Crack in the eggs and bake when you’re ready.
Fully baked tomato cups can be reheated, but the yolks will be more set.
What tomatoes work best?
Choose large, firm tomatoes with thick walls. Beefsteak or large cluster tomatoes hold their shape and fit a whole egg comfortably.
How do I keep the eggs from leaking?
Scoop gently and avoid piercing the bottom. If a tomato has a thin spot, add a small layer of cheese or spinach at the base to create a barrier.
How do I know when they’re done?
Look for whites that are opaque and set, with yolks that jiggle slightly when you nudge the pan.
Start checking at 12 minutes and add time as needed.
Can I use cherry tomatoes?
They’re too small for whole eggs. If you want mini versions, use quail eggs, but standard eggs won’t fit.
Any tips for extra flavor?
Season the inside of the tomatoes, add a sprinkle of cheese at the end, and finish with fresh herbs and a drizzle of good olive oil. A pinch of smoked paprika or a squeeze of lemon over the top also brightens the dish.
What should I serve with them?
Try buttered toast, crusty sourdough, roasted potatoes, or a simple arugula salad.
Sliced avocado makes a great creamy side.
Can I make this in an air fryer?
Yes. Air fry at 350°F (175°C) for about 10–14 minutes, checking early. Place the tomato cups in a small, snug dish that fits your basket so they don’t tip.
Wrapping Up
Baked eggs in tomato cups are simple, colorful, and surprisingly satisfying.
With minimal prep and lots of room to customize, they’re an easy win for weekday mornings or brunch with friends. Keep a few ripe tomatoes on hand, and you’re never far from a fresh, tasty breakfast. Once you try them, they’ll become a regular in your rotation.