Baked tomato eggs are a simple to whip up breakfast featuring eggs and tomatoes that will make a homemade breakfast possible on even the most hectic of mornings!
If something is worth doing, it’s worth doing well. Right?
Well that’s my motto and the theme of today’s post! One of my most popular recipes in the history of Fed+Fit was this gem from back in 2012: Baked Tomato Eggs.
That recipe has gotten a lot of love over the years. In addition to all of you who’ve incorporated it into your routine, it also makes a regular appearance in my kitchen. In the two years since I first posted my Baked Tomato Eggs, my photography skills have progressed tremendously! I’m still learning more every day but decided that now is a good time to re-shoot this dish and pull it back into the limelight.
A few of my favorite things about Baked Tomato Eggs:
- It’s a meal by itself! Two-three eggs plus two-three tomatoes and you’ll feel full + ready to take on the day.
- It’s a great dish to add to your meal prep routine! I make these little guys in bulk. I place all the leftovers in my fridge and then reheat a few each day for breakfast.
- They’re cheap! Eggs (even local, pasture-raised) are a really inexpensive source of protein. Add that to some big garden fresh tomatoes for a meal and your pocket will thank you.
- They’re delicious! Sprinkle with a little sea salt (this brand is my absolute favorite) and pepper for a delightful, simple meal.
- They’re super healthy! These puppies are compliant with 21-DSD, Whole30, and Fed+Fit (but, you already guessed that).
Baked Tomato Eggs
- 6 medium red tomatoes
- 6 large pasture-raised eggs
- sea salt
- black pepper to taste
- 1 teaspoon flat leaf parsley chopped (optional)
- Cut the top ¼ off the top of the tomato, including the stem. Using a spoon or (better yet) serrated grapefruit spoon, scrape out the inner membrane and seeds until you only have the hollow shell left. Repeat for the remaining tomatoes.
- Place each tomato cut-side up on a baking sheet or in a muffin pan. Crack one egg into each tomato cup. Bake at 350 F for 20 minutes (for a softer egg) or 25 minutes (for a hard egg).
- Let cool then sprinkle with salt, pepper, and the optional flatleaf parsley.
- For leftovers, store in an airtight container in the refrigerator for up to 5 days.