Looking for a quick, delicious, and protein-packed breakfast? This baked egg in a tomato is the perfect way to start your day with a warm, savory meal that’s loaded with nutrients – and it looks impressive enough to serve guests!
Why You’ll Love This Recipe
✅ High in protein and fiber
✅ Low in carbs
✅ Packed with antioxidants like lycopene from tomatoes
✅ Ready in under 20 minutes
✅ Naturally gluten-free
Ingredients
- 2 large firm tomatoes
- 2 eggs
- Salt and pepper to taste
- Optional toppings: grated cheese, fresh herbs (parsley, basil, chives), chili flakes
Instructions
1️⃣ Preheat Oven – Preheat your oven to 375°F (190°C).
2️⃣ Prepare Tomatoes – Cut off the top of each tomato and scoop out the seeds and some of the flesh with a spoon, creating a hollow cavity.
3️⃣ Season – Lightly sprinkle the inside of the tomatoes with salt and pepper.
4️⃣ Crack the Egg – Carefully crack an egg into each tomato cavity. If your tomatoes are small, you can beat the egg first and pour just enough to fill them.
5️⃣ Bake – Place tomatoes upright in a baking dish. Bake for 15–20 minutes, or until the egg whites are set but yolks are still slightly runny (or to your preferred doneness).
6️⃣ Add Toppings – Top with grated cheese, fresh herbs, or chili flakes if desired.
7️⃣ Serve – Enjoy hot with whole-grain toast, avocado, or a side salad.
Extra Tips
✅ For more flavor, sauté a little garlic or spinach and place it at the bottom of the tomato before adding the egg.
✅ Use a muffin tin to keep tomatoes upright while baking.
✅ Make it dairy-free by skipping cheese or vegan by using scrambled tofu instead of eggs.
Get ready to be amazed by how easy, tasty, and satisfying this simple egg-in-a-tomato breakfast is – a healthy meal that looks gourmet but takes just minutes!
