Baked Breakfast Tomatoes

Doing something a little different for my first blog post in 2017. If you’ve been following my blog, you might notice I’m all about breakfasts; especially when it’s combined with baking. I still love frying & flipping omelettes, but something about baking eggs with different spices & ingredients gives them a unique flavor for sure.

This is the recipe for Baked breakfast tomatoes.

Ingredients: (makes 2 cups)

  • 2 large tomatoes (hard)
  • 2 eggs (one for each tomato cup)
  • 2 tbsp shredded parmesan cheese
  • 1 tsp herbs of preference (I used thyme)
  • Slice of cheddar cheese (cut into thin strips)
  • 2 tbsp olive oil in a deep bowl
  • Pinch of salt & pepper for seasoning



Preheat oven to 220° C (425°F). Remove tops of the tomatoes and scoop out seeds and pulp using a spoon.


Dip the tomatoes i the olive oil bowl, and place in a shallow baking dish, sprinkle with a bit of salt & pepper and put in a pinch of the parmesan cheese.

Gently crack the egg into the tomato. Sprinkle with pepper, salt, other herbs and a tiny bit of parmesan.


Bake for 20 minutes for soft yolks (and 30 to 35 for hard yolks). img_4157

During the last 4 minutes place the thin slices of the cheddar cheese in a cross pattern on top.img_4156

Melt and let brown.img_4158

Sprinkle with some chives or more herbs, and serve!img_42491


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