Eggs Baked in Tomatoes | Cook for Your Life

Eggs Baked in Tomatoes

Rated 4.2 out of 5
4.2 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

Roasting tomatoes brings out all their natural sweetness. When beefsteak tomatoes are at their best, use them to make this easy, delicious, spectacular dish for breakfast or brunch.


  • 4 large tomatoes
  • 2 cloves of garlic, chopped
  • Olive oil
  • Salt and pepper, to taste
  • 4 large eggs
  • 3 tablespoons Parmesan cheese
  • Fresh basil, for garnish
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Nutrition Facts


156 cals


10 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


8 g


4 g


2 g


10 g


502 mg


  1. Preheat the oven to 400 degrees.
  2. Slice the top quarter off of each tomato. Using a paring knife or spoon, carefully core the tomato. Transfer to a 2-inch deep baking pan lined with parchment paper. Drizzle with olive oil, salt, pepper, and some chopped garlic. Bake for 20 minutes, or until the tomatoes have broken down slightly.
  3. Remove the pan from the oven and carefully crack an egg into each tomato. The egg whites will dribble out. Return to the oven and cook for another 6 to 8 minutes or until the yolks have just set (cook until completely hard if on low microbial or neutropenic diet). Top with some Parmesan cheese and return to the oven for another 1 to 2 minutes.
  4. Serve warm or at room temperature with fresh basil.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society