Baked Tomato Eggs

a white plate of two baked tomato eggs


  • 6 medium red tomatoes
  • 6 large pasture-raised eggs
  • [url]sea salt∞ to taste
  • black pepper to taste
  • 1 teaspoon flat leaf parsley, chopped (optional)


  1. 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.
  2. 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).
  3. Let cool then sprinkle with salt, pepper, and the optional flatleaf parsley.
  4. For leftovers, store in an airtight container in the refrigerator for up to 5 days.