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How to Prepare Baked Eggs in Whole Roasted Tomatoes

Updated on July 20, 2012
janikon profile image

Stuart has spent three years trying to convince his boyfriend he is not hiding books under their bed and they are certainly not multiplying.

Cast your vote for Baked Eggs in Whole Roasted Tomatoes

Breakfast has always been my favourite meal of the day and eggs are a big part of that reason. Whether they are scrambled with a bit of pepper, sunny-side up with ketchup or used to make delicious french toast, I absolutely love them. I have never understood people who refuse to eat them during breakfast, or avoid them at lunch and simply ignore them during the dinner hour, they really are one of the most delicious ingredients used in almost all meals.

I understand the vegan stance on eating eggs and, well, stay away from this recipe if you are allergic but to all brave enough to prepare this tasty entree, enjoy!

who would not this for breakfast
who would not this for breakfast | Source

Cook Time

Prep time: 10 min
Cook time: 40 min
Ready in: 50 min
Yields: Serves six people


  • 6 Large Tomatoes, Scooped
  • 2 Tbsp Extra-Virgin Olive Oil
  • 1 Tbsp Fresh Thyme Leaves
  • 2 cloves Garlic, thinly sliced
  • 6 Large Eggs
  • Coarse salt and ground black pepper
  1. Heat Oven to 400. Slice the top third off tomatoes and spoon to remove core and seeds. Arrange them on a baking dish, drizzle with a hearty amount of olive oil, and season, to taste, with salt and pepper. Sprinkle with thyme and garlic, to taste of course. Roast the tomatoes until they are tender and caramelized - for about 30 minutes, use your best judgement.
  2. Crack an egg into each tomato and season with salt and pepper. Remember to season to your taste. Bake until eggs are set, you should not exceed 10 minutes or eggs will taste like heated, eggy rubber. And unless you have a mortal-enemy coming for dinner this would not be something you wanted to serve.
Nutrition Facts
Serving size: 1 Tomato
Calories 150
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 2 g10%
Carbohydrates 8 g3%
Fiber 3 g12%
Protein 8 g16%
Cholesterol 212 mg71%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • hisandhers profile image

      hisandhers 5 years ago from Toronto, Ontario, Canada

      I never used to like tomatoes but I would force myself to eat them because I knew they were nutritious. That is, until I ate a tomato sandwich made two summers again made with freshly baked bread, mayonnaise and tomatoes from the garden. Now I'm hooked, and I can't wait to try them with eggs!

    • janikon profile image

      Stuart A Jeffery 5 years ago from Toronto, Ontario

      I love tomatoes and the altering-possibilities for this recipe are endless! I think it's time we were all in the mood for tomatoes.

    • Laurel Lee profile image

      Laurel Lee 5 years ago

      Can't wait to try this with a garden fresh tomato this summer! My son and I would live on them if we could. Think of all the ways you could use the stuff you scoop out, too- on pasta with fresh basil and feta, over mac and cheese...I'm suddenly in the mood for a tomato.

    • peachpurple profile image

      peachy 5 years ago from Home Sweet Home

      lovely breakfast recipe. voted up.