Baked Eggs in Tomato Cups (Edit recipe)

Head Shot:Thrive Market
  • 9 recipes
  • |
  • 17 followers
Egg lovers, do we have the recipe for you. Roasted tomatoes make an ideal vessel for baking eggs, and allow you to lock in a perfectly creamy, runny yolk without the hassle of poaching. The dish is ideal for breakfast or brunch, but also makes a great light lunch alongside a simple salad.

PREP TIME

8 minutes

COOK TIME

42 minutes to 44 minutes

INGREDIENTS

6

Serves: 3

decrease servingsincrease servings

Ingredients

Get Ingredients with

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 400 degrees F.
  2. Slice off tops of tomatoes and scoop out and discard pulp and seeds. Place tomatoes on baking sheet, drizzle with oil, and season with salt, pepper, thyme, and sliced garlic.
  3. Roast in oven 35 minutes.
  4. Crack one egg into each tomato, sprinkle with salt and pepper, and return to oven, 7 to 9 minutes, or until the whites of the egg are set.

Add a Note

My Notes:

Add a Note

About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:82
Fat:9 g
Carbohydrates:1 g
Protein:0 g
Cholesterol:0 g
Sodium:0 mg
Fiber:0 g
Sugars:0 g
Calculated per serving.
Breakfast Coconut Free Dairy Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Shellfish Free Specific Carbohydrate Diet Sugar Free Vegetarian Whole30

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply