Egg-Stuffed Breakfast Tomatoes Recipe
This Egg-Stuffed Breakfast Tomatoes recipe offers a flavorful and nutritious morning meal featuring oven-baked tomatoes filled with seasoned eggs and topped with Parmesan cheese. This easy-to-make breakfast is light, protein-packed, and perfect for a healthy start to your day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Tomato Base
- 2 large, firm tomatoes
- Olive oil spray
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Egg Filling & Topping
- 4 medium eggs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped (for garnish)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to allow it to reach the perfect temperature for baking the stuffed tomatoes.
- Prepare Tomatoes: Cut each tomato in half. To prevent wobbling during baking, slice a small sliver off the bottom of each half. Carefully scoop out the seeds and pulp with a spoon, loosening with a sharp knife if necessary to create space for the egg.
- Season Tomatoes: Spray the hollowed tomato halves all over with olive oil. Arrange them cut side up on a rimmed baking dish. Sprinkle each with salt, pepper, garlic powder, and dried thyme to infuse them with flavor.
- Add Eggs: Crack each egg into a small ramekin to manage quantity and ensure no shells fall in. Gently slide an egg into each tomato half. For large eggs, you might need to remove some egg whites to make sure the eggs fit comfortably inside the tomatoes.
- Top with Parmesan: Sprinkle about 1 tablespoon of grated Parmesan cheese on top of each egg-filled tomato half, adding a savory, cheesy crust as it bakes.
- Bake: Place the baking dish in the oven and bake for approximately 20 minutes, or until the egg whites are fully set. During baking, some liquid may accumulate – carefully pour off any excess to prevent sogginess.
- Garnish and Serve: Remove the tomatoes from the oven, sprinkle with chopped parsley for freshness and color, and serve warm for a delightful breakfast.
Notes
- Use firm tomatoes to help them keep their shape during baking.
- If eggs are extra-large, remove some egg whites so they fit inside the tomato cavities without spilling over.
- Keep an eye on the liquid released during baking; draining excess prevents soggy bottoms.
- You can customize the seasoning with herbs like basil or oregano to suit your taste.
- This recipe can easily be doubled to serve more people.
