Tomato Egg Cups

May 18, 2016
0 Ratings
Photo by Ultimate Paleo Guide
  • Serves 3
Author Notes

Baked tomatoes have a delicious, robust flavor. When you pair the egg with the roasted tomato, it create a delicious breakfast that will keep you full for hours. You can add different spices, and herbs to mix and match the flavor. Thyme or oregano would be great as well as some spice with cayenne or jalapeno. This could also be serves as a side dish for dinner. Enjoy! —Ultimate Paleo Guide

What You'll Need
  • 3 Tomatoes (large)
  • 3 Basil Leaves (minced)
  • 2 Eggs
  • Sea Salt (to taste)
  • Black Pepper (to taste)
  1. Preheat the oven to 350 degrees F.
  2. Cut the top off of each tomato and carefully scoop out the insides.
  3. Cut a very small piece off the bottom of the tomato, being careful not to cut a whole. This allows the tomato to stand upright.
  4. Add the eggs and basil to a small bowl. Whisk until just frothy.
  5. Carefully pour the egg mixture into each tomato, until half full. Do not over fill.
  6. Back in the preheated oven for about 20 minutes, or until eggs are firm.
  7. Season with sea salt and black pepper.
  8. Serve immediately.

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1 Review

Morgan P. June 16, 2020
I love the simplicity and freshness of this recipe. However, my eggs took significantly longer to cook - closer to an hour. I actually took them out too early and had very runny eggs. Will give it another go with a longer baking time!